Rib Stew with Dumplings
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 pounds short ribs
1/4 cup flour
1 tablespoon salt
1/4 teaspoon pepper
2 tablespoons fat
1/2 clove garlic peeled and minced
1 tablespoon Worcestershire sauce
4 carrots, scraped and sliced
2medium onions, peeled and sliced
1 potato, pared and diced
Oarsley Dumplings (Editor's Note - recipe below)
1 - Cut ribs into serving pieces.
2 - Combine tomatoes, garlic, Worcestershire.
3 - Pour over meat.
4 - Cover kettle and simmer 1 1/2 hours
5 - Add vegetables, and simmer 45 minutes over or until meat and vegetables are done.
6 - Skim fat off the top.
7 - Taste for seasoning.
8 - Add salt and pepper if needed.
9 - Drop Parsley Dumpling mixture from tablespoon on top of bubbling stew.
10 - cover kettle tightly.
11 - increase heat to rapid boil, then reduce heat and simmer 15 minutes.
12 - Do not lift cover during the 15-minute period.
13 - Test dumplings for doneness.
14 - Continue cooking if necessary.
15 - Serve as soon as dumplings are done.
Makes 4 to 6 servings
1 cp sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cp finely cut parsley
1/2 cp milk
2 tbsp oil or melted butter
1 - Sift flour, baking powdeer, and salt together and add parsley.
2 - Combine milk and oil or shortening and add to the dry ingredients.
3 - Stir just enough to moisten dry ingredients.
4 - Drop as dumplings on stew, as described above.