Ragout with Dumplings

Ingredients

• about one and one-half pound
• one large onion
• one large tablespoonful of butter
• pour over it live pints of boiling water
• A cup of flour sifted with a little sah
• a half teaspoonful of baking powder
• a teaspoonful of butter

Method

1. 1

   Cut steak into pieces, smother with seasoned flour, and brown with onions in butter.

2. 2

   Transfer to a saucepan, add boiling water, and simmer for two hours.

3. 3

   Make dumplings with flour, salt, baking powder, and butter, mix with milk, and drop into stew 30 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 25. The excerpt below is the record exactly as published.

Ragout with Dumplings. — Get a piece of nice, fresh round steak, about one and one-half pound (cut thick). Cut it into pieces about an inch square, smother it with flour, well seasoned with salt and red pep- per. Brown in the frying pan one large onion or two small ones, with about one large tablespoonful of butter; then add the steak and brown. Put the whole into a granite saucepan, pour over it live pints of boiling water and simmer two hours. About SO minutes before serving make dumplings as follows: A cup of flour sifted with a little sah and a half teaspoonful of baking powder, and rub in a teaspoonful of butter

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