Veal Stew with Fluffy Dumplings Recipe
Ingredients
| 1 pound veal stew meat, in 1-inch cubes | ||
| Fat | 3 Tablespoon | |
| Hot water | 2 1/4 Cup (16 tbs) | |
| Potatoes | 1/2 Cup (16 tbs), diced | |
| Carrots | 1/2 Cup (16 tbs), diced | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Bay Leaf | 1 | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1 Fluffy Dumplings | ||
| Seasoned tomato sauce | 1 8 Ounce | |
| Peas | 1/2 Cup (16 tbs), canned | |
Directions
Roll meat in flour; brown slowly in hot fat.
Add hot water; cover and simmer (don't boil) 1 hour.
Add potatoes, carrots, celery, onion, bay leaf, Worcestershire sauce, salt, and pepper.
Continue cooking 15 to 20 minutes or till meat and vegetables are tender.
Meanwhile, make Fluffy Dumplings.
Add tomato sauce and peas to stew; bring to boiling.
Drop dumpling mixture from tablespoon atop bubbling stew.
Cover tightly.
Reduce heat (don't lift cover), and simmer 12 to 15 minutes longer.
Add hot water; cover and simmer (don't boil) 1 hour.
Add potatoes, carrots, celery, onion, bay leaf, Worcestershire sauce, salt, and pepper.
Continue cooking 15 to 20 minutes or till meat and vegetables are tender.
Meanwhile, make Fluffy Dumplings.
Add tomato sauce and peas to stew; bring to boiling.
Drop dumpling mixture from tablespoon atop bubbling stew.
Cover tightly.
Reduce heat (don't lift cover), and simmer 12 to 15 minutes longer.
Chef
