A tough cut of meat may be first browned in fat, then cooked in small amount of water either in oven or in iron kettle on top of stove. This method requires long, slow cooking.
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.
DUMPLINGS
- 1 cup flour
- 2 teaspoons Dr. Price's Baking Powder
- ½ teaspoon salt
- 1 teaspoon shortening
- cold water