Dublin Stew With Dumplings Recipe
Ingredients
| 1 pound pork shoulder, cut in 1-inch cubes | ||
| 1/3 cup Pillsbury's Best All Purpose or Self-Rising Flour | ||
| 12 cups carrots, cut in 1-inch pieces | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| 1 teaspoon bottled brown bouquet sau | ||
| 3 beef bouillon cubes | ||
| 10-ounce package frozen mixed vegetable thawed | ||
| Dumplings | ||
| 1 cup Pillsbury's Best All Purpose Flour | ||
| Sugar | 2 Teaspoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Caraway seed | 1 Teaspoon | |
| Milk | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| Cooking oil | 2 Tablespoon | |
Directions
Combine pork shoulder and flour in 3-quart casserole.
Bake uncovered at 400° for 20 minutes.
Add carrots, onion, celery, garlic, water, salt, bouquet sauce and bouillon.
Cover and bake at 400° for 40 minutes.
Remove from oven.
Stir in mixed vegetables.
Drop Dumplings by tablespoonfuls onto hot stew; cover and bake at 400° for 25 minutes.
Dumplings: Combine flour, sugar, baking powder, salt, mustard and caraway seed in mixing bowl.
Combine milk, egg and oil.
Add to dry ingredients all at once, stirring only until moistened
Bake uncovered at 400° for 20 minutes.
Add carrots, onion, celery, garlic, water, salt, bouquet sauce and bouillon.
Cover and bake at 400° for 40 minutes.
Remove from oven.
Stir in mixed vegetables.
Drop Dumplings by tablespoonfuls onto hot stew; cover and bake at 400° for 25 minutes.
Dumplings: Combine flour, sugar, baking powder, salt, mustard and caraway seed in mixing bowl.
Combine milk, egg and oil.
Add to dry ingredients all at once, stirring only until moistened
Chef
