RE: [Sndbox] SOUR BEEF AND DUMPLINGS

[Angela]

sounded good till ya got to the dumplings. I'm not a dumpling person either.....my grandmother made/still makes chicken and dumplings all the time. I eat the chicken and pick around the dumplings.

 

Angela

"We are all books of blood, wherever opened we are red"

 

-----Original Message-----
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]On Behalf Of Charles
Sent: Monday, January 12, 2004 1:19 PM
To: 'The Sandbox Discussion List'
Subject: [Sndbox] SOUR BEEF AND DUMPLINGS

SOUR BEEF AND DUMPLINGS
	4-6 lb. beef rump or round roast 2 c. vinegar 2 c. water 1 lg. onion, sliced 3 tbsp. pickling spice Salt and pepper 3 tbsp. flour 1 c. water 1 tbsp. sugar Place roast in large bowl. Heat vinegar, water, onion, and pickling spices to boiling and pour over meat. If marinade does not cover meat, add more vinegar/water. When cool, refrigerate for 5 days, turning roast each day. Remove roast from marinade, saving marinade. Salt and pepper and place roast in a roasting pan in a 500 degree oven for 5 minutes. Reduce heat to 350 degrees. After 1 hour, pour marinade over meat and continue baking until tender. Remove meat from pan and add flour and water mixed until smooth, stirring constantly, over medium heat. Cook until slightly thickened and strain into another pan. Taste for seasoning, add sugar. If a sweeter gravy is desired, crumble a few gingersnaps into gravy, optional but not necessary. Slice meat and serve with potato dumplings and gravy. POTATO DUMPLINGS: 6 potatoes, cooked until tender 6 potatoes, peeled and grated finely 3 eggs, beaten 1/2 c. cream of wheat 1/2 tsp. nutmeg 2 tbsp. parsley, minced 2 c. well buttered croutons Salt and pepper Flour Peel cooked potatoes and put through food mill and mash thoroughly. Put grated potatoes in cloth bag and squeeze out moisture. Mix both potatoes, add eggs, cream of wheat, nutmeg, parsley, salt, and pepper to taste. Lightly mix in croutons. With floured hands shape into balls about 1 1/2 inch in diameter. It's wise to cook two dumplings in a small pan of water for 15 minutes before proceeding further. Some potatoes require the additional small amount of flour or cornstarch to prevent them from falling apart. Make whatever corrections are necessary and shape remaining mix into balls. Cook gently for 15 minutes or until dumplings rise. Serve with sour beef and gravy.

 

Charles Mims

http://www.the-sandbox.org

 

 

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