Spicy Beef With Parsley Dumplings Recipe
Ingredients
| 1 3- to 4-pound beef chuck pot roast | ||
| Shortening | 2 Tablespoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Mixed spice | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Egg | 1 | |
| Milk | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon, melted | |
| Cornstarch | 2 Tablespoon | |
Directions
Trim excess fat from meat.
In Dutch oven or large skillet brown meat slowly on all sides in hot shortening.
Add un-drained tomatoes, wine vinegar, 1 teaspoon salt, sugar, pickling spice, pepper, garlic, and 1/4 cup water.
Cover and simmer till meat is tender, 2 to 2 1/2 hours.
When meat is almost tender, prepare dumplings.
Stir together flour, parsley, baking powder, and 1/2 tea spoon salt.
Combine egg, milk, and melted butter; add to flour mixture, stirring just till blended.
Drop dough by table-spoonfuls directly onto meat in boiling broth.
Return to boiling, then reduce heat and cover tightly.
Simmer till dumplings are done, 12 to 15 minutes; do not lift cover.
Transfer dumplings and roast to serving platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add water to juices, if needed, to make 2 cups; return to pan.
Blend 1/4 cup cold water with cornstarch; stir into juices.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper.
Cook and stir 2 to 3 minutes more.
In Dutch oven or large skillet brown meat slowly on all sides in hot shortening.
Add un-drained tomatoes, wine vinegar, 1 teaspoon salt, sugar, pickling spice, pepper, garlic, and 1/4 cup water.
Cover and simmer till meat is tender, 2 to 2 1/2 hours.
When meat is almost tender, prepare dumplings.
Stir together flour, parsley, baking powder, and 1/2 tea spoon salt.
Combine egg, milk, and melted butter; add to flour mixture, stirring just till blended.
Drop dough by table-spoonfuls directly onto meat in boiling broth.
Return to boiling, then reduce heat and cover tightly.
Simmer till dumplings are done, 12 to 15 minutes; do not lift cover.
Transfer dumplings and roast to serving platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add water to juices, if needed, to make 2 cups; return to pan.
Blend 1/4 cup cold water with cornstarch; stir into juices.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper.
Cook and stir 2 to 3 minutes more.
Chef
