2 1/2 pnd cubed beef stew meat
3-4 tbsp bacon fat
2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
4 tbsp flour
2 1/2 cups water
1 beef bouillion cube
1/4 tsp marjoram
1/4 tsp oregano
2 onions
2-3 carrotts
1 cup burgundy wine (or more to substitute water)
Dumplings:
1/2 cup buttermilk
1 1/2 cups flour
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp soda
1 beaten egg
3 tbsp melted shortening (salad oil)
Simmer meat in bacon fat
Add salt, pepper, garlic powder
Remove meat to pot with lid
Add flour to drippings, then water till bouillon dissolved
Add remaining spices and pour over the meat
Add carrots, onions and wine
Stew Covered tightly for at least 2 hours
1/2 of an hour before serving prepare dumplings
Spoon the dumpligs onto stew
Cook without removing cover for 12-15 minutes
Dumplings:
Add buttermilk to dry ingredients
Add beaten egg then shortening
Beat until blended
Add to stew
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