Stewed Beef with Dumplings

Ingredients

• about two pounds of the meat
• a tablespoonful of minced onion
• bruise six whole peppers
• three whole cloves
• a stalk or two of celery
• part of a small cherry pepper
• a dozen small potatoes
• Three half-pints of sifted flour
• two teaspoonfuls baking powder
• two-thirds of a teaspoonful salt
• three gills of lukewarm milk

Method

1. 1

   Cut beef into pieces, fry with onion until brown, add water and spices, simmer for 2.5 hours.

2. 2

   Remove meat, strain sauce, add potatoes and beef back, simmer for 30 minutes, add dumplings made from flour, baking powder, salt, and milk.

3. 3

   Boil for 15 minutes, arrange on a platter, reduce sauce, and serve.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 19. The excerpt below is the record exactly as published.

STEWED BEEF WITH DUMPLINGS. 59 mer half an hour, and the brain is ready to serve with ahuost any kind of sauce, or to be cut into sKces, dipped into egg or batter, and fried. To make croquettes, mince the brain fine ; add one minced boiled sweetbread, a tablespoonful of fine cracker dust, the yolk of two eggs, a salt- spoonful of white pepper, two of salt, and a few spoonfuls of milk, just enough to make a thick paste, and keep on ice until wanted. When firm, shape it into cones, corks, or balls, dip them in beaten egg, then roll in crumbs, and drop them in a pan full of hot fat ; drain them a moment on a thick towel, arrange them neatly on a hot dish, garnish with tufts of parsley and slices of lemon, and serve. Stewed Beef with Dumplings. — Select the ends of the roast before it is cooked, or the ends of the meat purchased for steak. Cut it in neat even-sized pieces, and if too fat remove a part of it. Put in a frying pan a quantity of the surplus fat, and when it liquefies add a table- spoonful of minced onion, fry quite brown, then add about two pounds of the meat, toss it about a few minutes until the sides of each piece are slightly fried ; then add hot water enough to partly cover the meat ; bruise six whole peppers, and add them with three whole cloves, a stalk or two of celery, and part of a small cherry pep- 6o FLANK STEAK. per ; simmer two and a half hours, take out the meat, and strain the sauce. Peel and parboil a dozen small potatoes, put six of them in a stew- pan, add the meat, then the six other potatoes, pour in the strained sauce, and if on hand add three half pints of soup stock, if not add hot water ; simmer thirty minutes, and add a liberal quantity of dumplings ; cover, and boil slowly fif- teen minutes longer. Put the ingredients on a platter, have them arranged neatly, and boil the sauce rapidly until reduced one-third, taste it for seasoning, pour it over the dish of beef, potatoes, and dumplings, and serve. Prepare the dump- ling as follows : Three half-pints of sifted flour, two teaspoonfuls baking powder, two-thirds of a teaspoonful salt ; mix with three gills of luke- warm mi

Cook this with the app: pantry check, scaling, and the assistant.