| SOUR
BEEF AND DUMPLINGS |
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- 3-5 lb. roast or beef cubes
1 qt. vinegar
1 sm. bag pickling
spice
2 chopped onions
1 box old fashion ginger snaps
Sugar
to taste
In 8 quart pot boil 4 quarts water, meat,
vinegar, pickling spice and onion until meat is tender. Remove meat, cut
into cubes.
In large bowl put ginger snaps and 4 cups hot water. Stir until
melted. Add sugar to taste. Put ginger snap mix into pot. Stir until
thick; add meat. Lower heat. Add dumplings 5 minutes until
warm.
DUMPLINGS:
- 1 lg. loaf bread
5 lbs. potatoes
2 eggs
1 stick
butter
Salt and pepper
Peel potatoes. Boil until done; drain. Mash
potatoes and butter. Break bread into small cubes. Add to potatoes. Add
eggs, salt and pepper. Mix by hand. Form into small balls. Add to sour
beef mix. |
Charles Mims
see right here.... we put ginger snaps and
more than 1 tbsp. sugar in ours.
and I don't even want to know about that
dumpling recipe either.
---- Original Message -----
Sent: Monday, January 12, 2004 1:19
PM
Subject: [Sndbox] SOUR BEEF AND DUMPLINGS
| SOUR
BEEF AND DUMPLINGS |
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- 4-6 lb. beef rump or round roast
2 c. vinegar
2 c.
water
1 lg. onion, sliced
3 tbsp. pickling spice
Salt and
pepper
3 tbsp. flour
1 c. water
1 tbsp.
sugar
Place roast in large bowl. Heat vinegar, water,
onion, and pickling spices to boiling and pour over meat. If marinade
does not cover meat, add more vinegar/water. When cool, refrigerate
for 5 days, turning roast each day.
Remove roast from marinade, saving marinade. Salt and pepper and
place roast in a roasting pan in a 500 degree oven for 5 minutes.
Reduce heat to 350 degrees. After 1 hour, pour marinade over meat and
continue baking until tender.
Remove meat from pan and add flour and water mixed until smooth,
stirring constantly, over medium heat. Cook until slightly thickened
and strain into another pan. Taste for seasoning, add sugar. If a
sweeter gravy is desired, crumble a few gingersnaps into gravy,
optional but not necessary. Slice meat and serve with potato dumplings
and gravy.
POTATO DUMPLINGS:
- 6 potatoes, cooked until tender
6 potatoes, peeled and grated
finely
3 eggs, beaten
1/2 c. cream of wheat
1/2 tsp.
nutmeg
2 tbsp. parsley, minced
2 c. well buttered
croutons
Salt and pepper
Flour
Peel cooked potatoes and put through food mill
and mash thoroughly. Put grated potatoes in cloth bag and squeeze out
moisture. Mix both potatoes, add eggs, cream of wheat, nutmeg,
parsley, salt, and pepper to taste. Lightly mix in croutons. With
floured hands shape into balls about 1 1/2 inch in diameter.
It's wise to cook two dumplings in a small pan of water for 15
minutes before proceeding further. Some potatoes require the
additional small amount of flour or cornstarch to prevent them from
falling apart. Make whatever corrections are necessary and shape
remaining mix into balls. Cook gently for 15 minutes or until
dumplings rise. Serve with sour beef and
gravy.
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Charles
Mims
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