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Add a photoServings: 12
Ingredients
- 3 lbs. beef short ribs
- 2 c. water
- 1 teaspoon salt
- 1 teaspoon instant beef bouillon
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 med. rutabaga, cut into 1/2 inch sticks
- 2 med. onions, cut into 1/4ths
- 1/2 teaspoon salt
- Herb dumplings
- 1 pkg. (10 ounce.) frzn peas
Directions
- Trim excess fat from beef short ribs. Brown beef in 12 inch skillet or possibly Dutch oven; drain. Add in water, salt, bouillon, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally 1 hour.
- Skim fat from broth. Add in rutabaga and onions; sprinkle with 1/2 tsp. salt. Heat to boiling; reduce heat. Cover and simmer till rutabaga is almost tender, 30 to 40 min.
- Prepare Herb Dumpling. Drop dumpling dough by spoonsful onto beef. Cook uncovered over medium heat 10 min. Rinse frzn peas under cool water to separate. Sprinkle peas around dumplings. Cover and cook 10 min. Remove ribs, dumplings and peas with slotted spoon and arrange on serving platter. Serve with pan juices, skimming off fat, if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 386 | |
| Calories from Fat 289 | 75% |
| Total Fat 32.03g | 40% |
| Saturated Fat 13.62g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 401mg | 17% |
| Potassium 356mg | 10% |
| Total Carbs 9.3g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.42g | 2% |
| Protein 14.71g | 24% |
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