Recipe - Beef Stew With Dumplings

1 One half pound Lean beef (boned chuck;
round, flank; or rump)
1 One half teaspoon Salt
1/8 teaspoon Pepper
3 tablespoon Allpurpose flour
3 tablespoon Shortening
4 cup Water
One half teaspoon Tabasco sauce
12 small White onions; peeled
6 md Carrots; scraped and
quartered
1 One half cup Allpurpose flour
2 teaspoon Baking powder
Three fourths teaspoon Salt
Three fourths cup Milk

Cut beef into 1One half inch pieces. Blend together One half teaspoon of the salt,
pepper, and flour. Roll pieces of meat in blended mixture. Put shortening
in a heavy kettle; add beef, and brown on all sides. Add water, 1/2
teaspoon of the salt, and Tabasco sauce. Cover; simmer for 2 to 2One half hours
until meat is almost tender. Add remaining One half teaspoon salt, onions, and
carrots; cover, and cook until vegetables are tender. For dumplings, sift
together flour, baking powder, and salt. Add milk; stir only until blended.
Drop by spoonfuls on top of piece of meat or vegetable in stew. Cook
uncovered for 10 minutes; cover tightly, and cook over low heat for 10
minutes longer. Yield: 6 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.