Beef Stew With Deauville Dumplings Recipe

Beef Stew With Deauville Dumplings Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
2 lbs: Stewing Beef, cut in
6: Carrots, cut in 1" strips
-1 inch: cubes,
6: Potatoes, cut in quarters
2 tbsp: Shortening,
1 package: Peas, Frozen, (10-oz)
4 cup: Hot Water,
1/4 cup: Flour,
2: Onions, sliced
1/2 cup: Cold Water,
1: Bay Leaf,
1 tsp: Bottled Brown Bouquet Sauce,
1 tbsp: Salt,
-if desired,
1/4 tsp: Pepper,

DUMPLINGS
1 1/2 cup: Pillsburys Best All-Purpose,
1: Egg, slightly beaten
Flour,
1/2 cup: Milk,
2 tsp: Baking Powder,
2 tbsp: Cooking Oil,
1/2 tsp: Salt,
1 tsp: Instant Minced Onions,
1/2 cup: Currants,

Directions:

Brown beef in shortening in a Dutch oven or large skillet. Stir in hot
water, sliced onions, bay leaf, salt and pepper. Cover; simmer for 1
1/2 to 2 hours until meat is tender. Remove bay leaf. Add carrots and
potatoes. Cover and cook 20 to 30 mins until almost tender. Add peas.

Combine flour and cold water. Add to hot stew, stirring until
thickened. Heat to boiling. Add bouquet sauce, if desired. Top with
dumplings.

Dumplings: Combine flour, baking powder, salt and currants in mixing
bowl. Add egg, milk, oil and onion. Mix only until moist. Drop 8 to 10
tablespoonfuls on top of stew. Cover. Steam 12 to 15 mins. Do not
remove cover during steaming.

Note: For use with Pillsburys Best Self-Rising Flour, omit baking
powder and salt.

Makes 8 to 10 servings.

Recipe By : Pillsburys Bake Off Main Dish Cook Book - 1968 ed.

From: Dan Klepach Date: 10-01-95 (22:01) (159)
Fido: Cooking


Source from luhu.jp