Veal Stew with Dumplings

Preparation info

  • Difficulty

    Medium

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Plump dumplings, vegetables and veal star in this good country dish

Ingredients

Stew

  • 2 lbs. veal, cut in 1″ cubes
  • ¼ c. flour
  • ¼ c. shortening
  • c. hot water
  • 1 c. diced potatoes
  • 1 c. diced carrots
  • 1 c. green lima beans or peas
  • ½ c. chopped celery
  • ½ c. chopped onion
  • 2 bay leaves
  • 1 tsp. Worcestershire sauce
  • 2 tsp. salt
  • tsp. pepper
  • 1 (8 oz.) can tomato sauce

Dumplings

  • c. sifted flour
  • tsp. baking powder
  • ¾ tsp. salt
  • ¾ c. milk
  • 3 tblsp. melted shortening

Method

  • Roll meat in flour; brown in hot shortening. Add hot water; cover and cook slowly 1 hour, or until tender. Add vegetables and seasonings; continue cooking for 30 minutes.
  • Meanwhile make dumplings. Sift together dry ingredients; stir in milk and shortening to make a soft dough.
  • Add tomato sauce to stew; bring to a boil. Drop dumpling batter from spoon in 10 or 12 mounds on top of stew. Cook uncovered 10 minutes; cover and cook about 10 minutes longer, or until dumplings are fluffy.