Meat
and Poultry:
Lamb
Stew with Mushroom Dumplings
from
the Houston Junior
League Cookbook
INGREDIENTS:
2-1/2
pounds lamb stew meat
Salt,
pepper and flour
2
tablespoons cooking oil or bacon drippings
1
tablespoon flour
2-1/2
cups water
4
carrots, cut in quarters
6
or 8 small boiling onions
1
cup finely chopped parsley
For
Mushroom Dumplings:
1
cup flour
1/2
cup condensed mushroom soup
1
teaspoon salt
1
tablespoon baking powder
3
tablespoons cold water
Chopped
parsley
TO
PREPARE:
Cut
meat in 1-inch cubes, sprinkle with salt and pepper, and dredge with flour.
Heat cooking oil in heavy pot, add meat and brown well. Stir in flour
and continue browning. Add water slowly and stir until smooth.
Simmer, covered, for 1 hour. Add carrots, onions and parsley.
Simmer until tender. Add more water if necessary. Add dumplings
15 minutes before serving time.
Mushroom
Dumplings:
Combine
all ingredients except parsley; mix well. Drop by spoonfuls into
simmering stew. Sprinkle dumplings with parsley. Cover pan
tightly with glass lid or pyrex dish in order to see when the dumplings
are done. (They require about 15 minutes cooking time.) Serve
at once.
SERVES
6
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of the Houston
Junior League Cookbook and other fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of the Houston
Junior League Cookbook, are returned to the community.
|
