Beef with Dumplings

Preparation info
  • 4 to 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup clarified butter (see note)
  • 2 cups finely chopped onions
  • 3<

Method

  1. Heat the clarified butter in a Dutch oven and cook the onions in it until they are transparent. Remove the onions from the pan and reserve them.

  2. Dredge the beef with flour seasoned with salt and pepper. Brown the meat in the same pan in which the onions were cooked. If necessary, add more clarified butter.

  3. When the meat is browned on