Beef Stew With Dumplings
3 tablespoons all purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 pounds boneless beef chuck steak, cut into 1-inch cubes
1 medium plastic bag
4 tablespoons vegetable oil
2 cups chopped onions
3 medium garlic cloves, minced
3 bay leaves
1/4 tablespoon grated lemon peel
1/4 teaspoon dried summer savory
2 cups beef stock or canned broth
1/4 cup dry red wine
2 tablespoons fresh parsley, chopped
1 tablespoon butter, room temperature
1 tablespoon sweet Hungarian paprika
4 to 6 servings.
a plastic bag mix flour, ground black pepper, salt and
cayenne pepper. Put the meat in the bag and shake the bag until meat is
fully coated. Remove the meat from the bag and reserve the excess dry
2 tablespoons vegetable oil in heavy medium pot over
medium heat. Add onions and sauté until onions are golden, about
12 to 15 minutes. Transfer onions to a small bowl and reserve.
the remaining 2 tablespoons of oil in the heavy large
pot. Add dredged meat and sauté, turning frequently, until
browned (about 4 minutes).
stock, reserved onions, garlic, lemon peel, savory and
bay leaves. Bring to boil. Reduce heat, cover and simmer until meat is
almost tender, about 1 hour, stirring occasionally.
dumplings mixture and set aside. Bring large
pot of salted water to boil.
- Mix butter, paprika and remaining flour
mixture in small
bowl until smooth paste forms. Add to pot whisking constantly until
thickens. Cover, add wine and simmer, stirring frequently, about 30
- Cook dumplings in large pot of
boiling salted water until
tender but still firm to bite. Drain and transfer to a large bowl and
- Season stew to taste. Remove
bay leaves. Skim off fat. Spoon
over prepared noodles, sprinkle with parsley, cover and remove from
- Set aside for about 10 minutes.
|Did You Know?
quantity of food required to maintain the body in a vigorous condition
depends upon the following conditions:
(1) Climate and season,
(4) age and sex
In civilized countries more food is eaten, as a rule, than is necessary
to maintain health and strength. Climate and seasons influence the
quantity of food eaten.
A cold, bracing atmosphere stimulates the appetite, tempts one to
exercise, while a hot climate has the contrary effect; hence the need
for more or less food.
Abundant clothing in cold weather conserves the body heat; less food is
therefore required to maintain life.
Exercise and muscular work cause greater oxidation in the tissues and
greater waste of the muscles; this must be replaced by proper food.
Outdoor work requires more food than indoor, and physical labor more
It has been estimated "that a child of ten years requires half as much
food as a grown woman, and one of fourteen an equal amount. The rapidly
growing active boy often eats as much as a man, and the middle-aged man
requires more than the aged. A man of seventy years may preserve health
on a quantity which would soon starve his grandson."