Mennonite Veal With Dumplings
- Ready In:
- 1hr 30mins
- 1 lb stewing veal, cut into chunks
- 3 tablespoons butter or 3 tablespoons margarine
- 1 small onion, peeled and diced
- 1⁄4 lb button mushroom, cleaned and halved
- 1 large carrot, peeled and cut into coins (optional)
- salt and pepper
- 1⁄4 cup minced fresh parsley
- 2 cups flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1⁄4 teaspoon black pepper
- 1 large egg, well beaten
- 3 tablespoons shortening, melted (I use margarine)
- milk (enough to make a stiff batter)
- In a large heavy saucepan over medium-high heat, melt butter.
- 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.
- Season with salt and pepper and stir.
- Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender.
- 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.
- Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid.
- Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK.
- After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot.
- 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.
- Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.
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