Mennonite Veal With Dumplings

Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

One of my favourites, based on a recipe I found in Food that Really Schmecks (written by Edna Staebler). This is supposed to be plain old-fashioned comfort food, in case you're wondering about the lack of seasonings. It's wonderful when you just want something homey. Feel free to experiment with veggies; I've used green beans once, plus I add celery sometimes. This is a real treat particularly for dumpling lovers.

Ingredients Nutrition

Directions

  1. In a large heavy saucepan over medium-high heat, melt butter.
  2. Add veal and onion (and carrot if using) to pan and let veal brown just a little bit; add mushrooms and continue to cook for 2 or 3 minutes more.
  3. Season with salt and pepper and stir.
  4. Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender.
  5. Make egg dumplings: In a large bowl, combine all dry ingredients together, then add melted shortening or margarine, beaten egg and just enough milk to make a moist, stiff batter.
  6. Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid.
  7. Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK.
  8. After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot.
  9. Variation: Remove dumplings to serving bowl, using a slotted spoon remove veal and veggies to a serving bowl, then thicken broth as you would gravy and serve on the side; I usually don't bother though: if you want it a little thicker, shake veal pieces in flour before you brown them.
  10. Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.