Beef with Dumplings

Name: Beef with Dumplings
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: 2 tablespoons cognac (optional); ¼ cup clarified butter (see note); ¼ cup all-purpose flour; 2 cups sour cream; ½ pound small fresh mushrooms, left whole, or large mushrooms, quartered; boiling Beef Stock or water; 1 large bay leaf; Bread-Crumb Dumplings; ½ cup finely chopped parsley; 2 cups finely chopped onions; 3 pounds beef chuck, cut into 2-inch cubes; All-purpose flour; Salt and freshly ground black pepper

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<

Americas
United States
Main course
New York

Method

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.
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.
When the meat is browned on