Prep 20 mins
Cook 3 hrs
A slow simmer in this tasty tomato-onion-curry blend makes the tenderest meat with the yummiest dumplings. Even though I'm not a "carb addict", I love the versatility and ease of dumplings.
- 4 tablespoons butter (divided)
- 1 (2 1/2 lb) chuck roast (or something leaner if you wish)
- 1 (14 1/2 ounce) can stewed tomatoes, undrained
- 1 large onion, sliced
- 2 teaspoons curry powder
- 2 teaspoons salt (divided)
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 2⁄3 cups flour
- 1 tablespoon baking powder
- 3⁄4 cup milk
- 2 teaspoons dried parsley
- 2 tablespoons chopped pimiento
- In a Dutch oven, brown roast on all sides in 2 tablespoons of the butter.
- Add tomatoes and onion, cover tightly, and simmer over low heat for 2 hours.
- Stir in curry powder, 1 teaspoon of the salt, sugar and Worcestershire sauce.
- Cover and simmer an additional 30 minutes.
- Remove roast to a heated plate and keep warm.
- Bring liquid in Dutch oven to a boil, adding hot water if necessary (I find that the tomatoes lend enough liquid).
- Blend together flour, baking powder, the remaining 1 teaspoon of salt, and dried parsley.
- Cut in the remaining 2 tablespoons of butter, then stir in milk and pimiento until just moist.
- Drop dumpling batter by the tablespoonful into the boiling liquid, then bring temperature to low, cover and simmer for about 15 minutes.
- To serve, place dumplings around roast and drizzle with a bit of the pan juices.
A very interesting twist on a basic cut of meat. I liked the curry flavor and I agree that this is a great cooking method for tender meat. The dumplings were good too.