Savoury Beef Stew

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Savoury Beef Stew

Post by Guest on Mon Dec 17, 2012 7:43 am

Savoury Beef Stew
Starting using this recipe in 1961!

Tested/Keeper

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

Guest
Guest


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