Beef Pot Pie
- 2 pounds of cheap meat
- Salt and pepper
- Flour
- Fat
- 1 or 2 small onions
- Celery
- 1/2 cup of strained tomato
- Carrot
- Turnip
- 6 potatoes
- The Dumplings:
- 1 pint of flour
- 1/2 teaspoon of salt
- 2 teaspoons baking powder
- 1 cup more or less of milk
A good dinner which combines the needed variety of foods in 1 dish, is a beef or mutton stew. Two pounds of cheap meat; neck of mutton, shin or round of beef, is enough for 4-6 people. Cut the meat in inch pieces, season with pepper and salt, and roll, roll, roll in flour. Put the bones in cold water and heat slowly; when boiling, put in the meat, already browned in a frying pan, with a little hot fat. Add 1 or 2 small onions sliced and fried with the meat, if liked; a stalk of celery, or 1/2 cup of strained tomato, also gives a nice flavor. Simmer an hour, then add a medium sized carrot and turnip, cleaned and cut in 1/2 inch squares, cook 2 hours, or till the meat is tender; 1/2 hour before serving, put in 6 potatoes already pared, quartered and parboiled to draw out their strong juice. Taste and season more if liked, and skim all fat from the top; 10 minutes before dinner time, put in the dumplings and cook without removing the cover. The Dumplings: 1 pint of flour, 1/2 teaspoon of salt, 2 teaspoons baking powder, sifted together and mixed into a soft dough with 1 cup more or less of milk or water. Drop from the tip of the spoon into the boiling stew, cover closely, and in 10 minutes takes up on a hot platter or place around the platter on which the stew is served.
Submitted by Oct 28, 2009
15 min
30 min
45 min