Veal Stew with Dumplings

Name: Veal Stew with Dumplings
Yield: Makes 8 servings
Ingredients: ½ c. chopped onion; 2 bay leaves; 1 tsp. Worcestershire sauce; 2 tsp. salt; 1 c. diced carrots; 1 c. green lima beans or peas; ½ c. chopped celery; ¾ tsp. salt; ¾ c. milk; 3 tblsp. melted shortening; ⅛ tsp. pepper; 1 (8 oz.) can tomato sauce; 1½ c. sifted flour; 2¼ tsp. baking powder; ¼ c. shortening; ¼ c. flour; 1 c. diced potatoes; 2½ c. hot water; 2 lbs. veal, cut in 1″ cubes

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

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

Stew
Main course

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