Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 3/4 teaspoon salt, optional

  3. 1/4 teaspoon pepper

  4. 1-1/2 to 2 pounds beef top round steak, cut into 1-inch cubes

  5. 1 can (8 ounces) tomato sauce

  6. 2 cups water

  7. 1 large onion, sliced

  8. 1 teaspoon dried marjoram

  9. 1 bay leaf

  10. 1 pound carrots, cut into 1-inch pieces

  11. 1 package (10 ounces) frozen peas DUMPLINGS:

  12. 1 cup all-purpose flour

  13. 1 teaspoon baking powder

  14. 1/4 cup milk

  15. 1 egg, lightly beaten

  16. 1 tablespoon vegetable oil

  17. 1 tablespoon chopped fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat. In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots; cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf. For dumplings, in a large combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately. Yield: 8 servings.


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