 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
I've come a long way with my cooking since getting married some 40 years ago. Through the years, she's passed on many delicious recipes like this. Ingredients:
1 pound boneless pork, trimmed and cut into 1-inch cubes |
2 tablespoons butter |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 garlic clove, minced |
5 medium carrots |
3 cups water |
1 tablespoon beef bouillon granules |
1 teaspoon salt |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup cold water |
1 package (10 ounces) frozen mixed vegetables |
dumplings: |
1-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1 teaspoon caraway seeds |
1/2 teaspoon salt |
1/4 teaspoon ground mustard |
1 egg |
2/3 cup milk |
2 tablespoons canola oil |
Directions:
1. In a Dutch oven, brown pork in butter over medium heat. Add the onion, celery and garlic; cook until vegetables are tender. Quarter carrots lengthwise, then cut into 2-in. pieces; add to pork mixture. Add the water, bouillon and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until the meat and vegetables are tender.
2. Combine flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add mixed vegetables; reduce heat to low.
3. For dumplings, in a small bowl, combine the flour, sugar, baking powder, caraway seeds, salt and mustard. Beat the egg, milk and oil; add to dry ingredients all at once. Stir just until moistened. Drop by tablespoonfuls over stew. Cover and simmer for 25 minutes or until a toothpick inserted into a dumpling comes out clean. Yield: 6 servings.
|
|