3 - 1/4 cup of beef stock or water and 3 bouillon cubes seasoning
dash of mixed herbs
1 cup of flour or 2 tablespoons of cornstarch
chopped parley to garnish
Remove access fat and gristle from meat and cut into neat cubes.
Heat the fat in a saucepan and sauté the meat in this for 2 minutes.
Cut the peeled vegetables into neat pieces and add to the meat.
Pour in all the stock except 1/3 cup. Bring to a boil, add seasoning, herbs and simmer slowly for 2 - 2 -1/2 hours or until the meat is tender.
Blend the flour or cornstarch with the remaining sock, add to the liquid in the pan and stir with a wooden spoon until the gravy has thickened. Serve garnished with chopped parsley.
Cooking time: 2 - 2 - 1/2 hours
Serves: 4 - 5
1 cup of flour
1 1/2 teaspoon baking powder
1/2 teaspoon of salt
1/3 cup shortening
water to mix
Sift together the flour, baking powder and the salt into a bowl.
Add the shortening and blend with a knife or fork.
Stir in enough water to bind the mixture, which should be soft enough to form into balls.
Divide into 8-10 portions and roll into balls with lightly floured hands.
Check that the liquid in the pan is boiling, add the dumplings and cook for 15-2- minutes.