Recipe - Herb Dumpling Stew

2 pound Stew meat, lamb or beef
One half cup Flour
3 tablespoon Vegetable oil
2 Onions
2 Carrots, chopped in large
pieces
4 Potatoes, chopped
2 Tomatoes, peeled and chopped
One half teaspoon Garlic powder
1 lg Bunch fresh mixed herbs,
tied with a string
2 One half cup Beef broth
Salt and pepper to taste

DUMPLINGS
6 cup Selfrising flour
1 cup Fresh bread crumbs
1 tablespoon Mixed herbs
One fourth cup Solid shortening
1 Egg, beaten
Broth or water
Salt and pepper to taste

Coat meat in flour, then brown in oil in a skillet. Add onions and saute.
Place browned meat, onions and vegetables in large cooking pot. Add garlic
powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours
over low heat. While stew is cooking, make dumplings. During last 20
minutes of cooking, add dumplings. Salt and pepper to taste.

Makes 6 to 8 servings

DUMPLINGS: Mix dry ingredients, then add shortening and egg, mixing
thoroughly. Divide mixture into small pieces, roll into even rounds between
floured hands. Cook in boiling water or broth for 15 minutes. Add to stew
20 minutes before stew is done.

Posted to rec.food.recipes by "Aine.McManus" mcmanus@maths.anu.edu.au on
19 Feb 1994.