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Savoury Beef Stew Starting using this recipe in 1961!
Cut into 1" pieces 1 pound stewing beef Dredge with 1/4 cup all-purpose flour Heat in heavy pan, Dutch oven OR pressure cooker 3 tablespoons shortening Add floured meat pieces & brown well.
Add: 1/2 cup chopped onion 1 cup tomato juice 1 teaspoon salt(optional, I use it tho) 1/8 teaspoon pepper 1/2 teaspoon monosodium glutamate(optional) 1/4 teaspoon garlic powder(I use 2 cloves garlic!.....lolol) Stir to blend evenly. Cover pan and simmer very slowly for 2&1/2 hours, stirring occasionally & adding water IF necessary, OR cook in pressure cooker at 15 pounds pressure for 15 minutes.
Add: 1 cup diced potatoes 1 cup sliced carrots 1 cup sliced celery 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1 teaspoon dried parsley flakes 1 cup water (more OR less, as necessary) Continue simmering, covered, for 30 minutes OR in pressure cooker at 15 pound pressure for 3 minutes. Thicken gravy with flour & water mixture.
IF desired, serve with dumplings.
Yield: 6 servings. ******************************* Dumplings Blend or sift together 1 cup all-purpose flour 2 teaspoon baking powder 1/2 teaspoon salt Using 2 knives OR a pastry blender, cut in 3 tablespoons shortening Stir in 1/2 cup milk Blend just until moistened.
Drop by large spoonfuls on simmering stew. Cover pan tightly & cook for 15 minutes/do NOT lift the lid during this time. (They mean it when they say to cover tightly & NO Peeking! It WILL spoil the dumplings!)
DO NOT lift cover during cooking.
Yield: 6 dumplings
Number of posts : 68 Location : Toronto Job/hobbies : Own/operate house cleaning service Humor : Laugh every chance I get Registration date : 2012-01-08