Ingredients
2 lb stew meat -- lamb or beef
½ cup flour
3 tbsp vegetable oil
2 onions
2 carrots -- chopped in large pieces
4 potatoes -- chopped
2 tomatoes -- peeled and chopped
½ tspn garlic powder
1 large bunch fresh mixed herbs -- tied with a string
2½ cups beef broth
Dumplings
6 cups self-rising flour
1 cup bread crumbs -- fresh
1 tbsp mixed herbs
¼ cup shortening
1 egg -- beaten
broth or water
salt and pepper to taste
1. Coat meat in flour, then brown in oil in a skillet. Add onions and
sauté. Place browned meat, onions and vegetables in large cooking pot.
Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook
2 hours over low heat. While stew is cooking, make dumplings. During last 20
minutes of cooking, add dumplings. Salt and pepper to taste.
2. Dumplings:
Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide
mixture into small pieces, roll into even rounds between floured hands. Cook
in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew
is done.
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