Ingredients Jump to Instructions ↓

  1. 1/3 cup plus 3 tablespoons flour

  2. 1/4 teaspoon black pepper

  3. 4 pounds stewing beef

  4. 1/4 cup vegetable oil

  5. 8 cups beef stock

  6. 8 large potatoes -- peeled & quartered

  7. 4 large onions -- quartered

  8. 4 carrots -- peeled & quartered

  9. 1/8 head cabbage -- sliced thinly

  10. 1/4 teaspoon dried thyme

  11. 1/8 teaspoon powdered sage

  12. 1/4 cup water dumpling batter

  13. 2 cups flour

  14. 6 teaspoons baking powder

  15. 1 teaspoon salt

  16. 2 eggs

  17. 3/4 cup milk

  18. 2 teaspoons butter -- melted

  19. 1/4 teaspoon dried dill

Instructions Jump to Ingredients ↑

  1. Preparation : Work the 1/3 cup flour and pepper into the stew meat. Place in a heavy kettle and brown the meat over high heat. Stir in the sock and bring to a boil. Cover the kettle and lower the heat. Simmer for 3 hours. Add the salt, vegetables, thyme and sage and cook at a low boil for 20 minutes, or until the potatoes are nearly tender. Mix the remaining flour and water to a smooth paste, add a few tablespoons of the hot broth and stir the paste into the soup. Continue stirring rapidly until the soup thickens. Season to your taste. Drop the dumpling batter by spoonful into the bubbling stew, making sure they do not touch each other. Cook, covered for two minutes, then turn the dumpling and cook, covered an additional two minutes. Serve immediately. DUMPLING BATTER Sift together dry ingredients except dill. Beat the eggs and milk together and stir into the dry. Add the melted butter and dill and mix well.


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