Poor Man's Dinner III
Makes 4 servings
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
2 - large onions, chopped
2 - stalks celery, chopped
4 - carrots, chopped
2 - cups beef stock
3 - potatoes
- 1 - slice bread
- 1/4 - cup milk
- 1/4 - teaspoon salt
- 2 - eggs, beaten
- 2 - Tablespoons flour
- In a bowl, combine the flour, salt, pepper, and marjoram.
- Dredge the
beef in flour mixture.
- In a hot frying pan at moderate heat, add the oil
and brown the beef cubes.
- Pour brown beef cubes into a stockpot.
- In frying pan, brown the onion.
- Add the onions to the stockpot with the
beef. Then add the celery, carrots, and stock.
- Cover stockpot and bring to
- Reduce heat to low and simmer for 30 minutes.
- Boil, peel, and rice the potatoes.
- Press moisture from the bread, add
potatoes and eggs, salt, and sifted flour.
- You may add more flour, but
take care not to add enough to make dumplings heavy.
- Flour fingers and roll dough into walnut-size balls.
- Drop into bubbling
stew, cover tightly, and cook 10 minutes.
- Then if dumplings have risen to
the top of the stew, they are ready to serve.