STEW WITH DUMPLINGS
- 2 lbs. lean beef
- 1 quart potatoes
- 2 cups cut carrots
- 2 cups cut onions
- 1 cup tomatoes
- 1 tablespoon salt
- ¼ teaspoon pepper
- 1 tablespoon flour
- 2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly 1½ hours; add carrots and onions; boil 15 minutes, then add potatoes, seasoning and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Lift meat and vegetables out with skimmer and strain 4 cups of the stock for soup. There should be 2 cups left in the kettle; add flour which has been mixed with a little cold water; boil 3 minutes; pour over meat and vegetables and sprinkle with chopped parsley.