Veal With Dumplings Recipe
Ingredients
| 1 1/2 pounds veal, cut in 1-inch cubes | ||
| All purpose flour | 3 Tablespoon | |
| Shortening | 2 Tablespoon | |
| Tomato juice | 4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Monosodium glutamate | 1 1/2 Teaspoon | |
| 4 to 6 drops bottled hot pepper sauce | ||
| Potatoes | 1 Cup (16 tbs), pared | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Snipped parsley | 2 Tablespoon | |
| 1 10-ounce package corn-bread mix | ||
Directions
Coat meat with flour.
In Dutch oven, brown meat slowly on all sides in hot shortening; add tomato juice, salt, monosodium glutamate, and hot pepper sauce.
Cover; simmer (don't boil) for 45 minutes.
Add potatoes, celery, and onion; cover and continue cooking about 30 minutes or till vegetables are almost done.
For corn-bread dumplings, add parsley to corn-bread mix.
Using only 1/2 cup milk, prepare batter according to package directions.
Drop rounded tablespoon of corn-bread batter onto hot bubbling stew.
Cover tightly and cook (don't lift cover) about 10 minutes or till dumplings are done.
In Dutch oven, brown meat slowly on all sides in hot shortening; add tomato juice, salt, monosodium glutamate, and hot pepper sauce.
Cover; simmer (don't boil) for 45 minutes.
Add potatoes, celery, and onion; cover and continue cooking about 30 minutes or till vegetables are almost done.
For corn-bread dumplings, add parsley to corn-bread mix.
Using only 1/2 cup milk, prepare batter according to package directions.
Drop rounded tablespoon of corn-bread batter onto hot bubbling stew.
Cover tightly and cook (don't lift cover) about 10 minutes or till dumplings are done.
Chef
