Print
Email
Add a photoServings: 1
Ingredients
- 1/3 c. Plus 3 Tbsp. flour
- 1/4 tsp Black pepper
- 4 lb Stewing beef
- 1/4 c. Vegetable oil
- 8 c. Beef stock
- 1 tsp Salt
- 8 lrg Potatoes, peeled & quartered
- 4 lrg Onions, quartered
- 4 x Carrots, peeled & quartered
- 1/8 head cabbage, sliced thinly
- 1/4 tsp Dry thyme
- 1/8 tsp Powdered sage
- 1/4 c. Water
Directions
- Work the 1/3 c. flour and pepper into the stew meat. Place in a heavy kettle and brown the meat over high heat. Stir in the sock and bring to a boil. Cover the kettle and lower the heat. Simmer for 3 hrs. Add in the salt, vegetables, thyme and sage and cook at a low boil for 20 min, or possibly till the potatoes are nearly tender. Mix the remaining flour and water to a smooth paste, add in a few Tbsp. of the warm broth and stir the paste into the soup. Continue stirring rapidly till the soup thickens. Season to your taste. Drop the dumpling batter by spoonful into the bubbling stew, making sure they don't touch each other. Cook, covered for two min, then turn the dumpling and cook, covered an additional two min. Serve immediately.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
