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Poor Man's Dinner III

Authentic Pennsylvania Dutch Recipes from AlansKitchen.com Makes 4 servings

Ingredients 

  • 3 - heaping tablespoons all-purpose flour

  • 1/2 - teaspoon salt

  • 1/4 - teaspoon pepper

  • 1/4 - teaspoon marjoram

  • 1-1/2 - pound beef stew, cubed

  • 3 - Tablespoon vegetable oil

  • Vegetables
    • 2 - large onions, chopped
    • 2 - stalks celery, chopped
    • 4 - carrots, chopped
    • 2 - cups beef stock
  • Dumplings
    • 3 - potatoes
    • 1 - slice bread
    • 1/4 - cup milk
    • 1/4 - teaspoon salt
    • 2 - eggs, beaten
    • 2 - Tablespoons flour

Directions

  1. In a bowl, combine the flour, salt, pepper, and marjoram. 
  2. Dredge the beef in flour mixture. 
  3. In a hot frying pan at moderate heat, add the oil and brown the beef cubes. 
  4. Pour brown beef cubes into a stockpot.
  5. In frying pan, brown the onion. 
  6. Add the onions to the stockpot with the beef. Then add the celery, carrots, and stock. 
  7. Cover stockpot and bring to a boil. 
  8. Reduce heat to low and simmer for 30 minutes.
  9. Boil, peel, and rice the potatoes. 
  10. Press moisture from the bread, add potatoes and eggs, salt, and sifted flour. 
  11. You may add more flour, but take care not to add enough to make dumplings heavy.
  12. Flour fingers and roll dough into walnut-size balls. 
  13. Drop into bubbling stew, cover tightly, and cook 10 minutes. 
  14. Then if dumplings have risen to the top of the stew, they are ready to serve.

 

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