Recipes

M E P S N

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Ingredients

1/2 cup flour
2 tsp. salt
1/4 tsp. pepper
3 lbs. beef, cut into bit size chunks (may
substitute lamb)
3 T. shortening
1/2 cup onions, sliced
2 1/2 cups boiling water
6 medium potatoes, peeled and diced
2 carrots, peeled and diced
Parsley Dumplings (optional; separate recipe)

Directions

Blend the flour, salt, and pepper, and
dredge the meat in the flour mixture.
In skillet, heat shortening until melted.
Brown beef. Transfer beef to a heavy pot.
Cook onion in shortening for 3 minutes,
then add to the meat. Add boiling water
to cover meat, cover pot tightly, simmer
over low heat 1 1/2 hours. Add potatoes
and carrots. Prepare Parsley Dumplings.
Drop by spoonfuls on top of boiling stew.
Cook 10 minutes. Cover and cook 10 more
minutes or until vegetables are tender
and dumplings are done. Add additional
seasoning, if desired.

Note: For a thicker sauce, stir in
cornstarch, 1 T. at a time, until desired
thickness is achieved.

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