Irish Stew
- 2 1/4 pounds lamb
- 1 1/4 cups diced carrots
- 1 1/4 cups diced turnips
- 1 1/4 cups sliced onions
- 1 quart diced potatoes
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup flour
- 1/4 cup water
- All-Bran Dumplings:
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 1 tablespoon melted and cooled shortening
- 1/2 cup all-bran
- 3/4 cup milk
Cut meat into 1 1/2-inch cubes. Cover with boiling water and simmer about 2 hours. One hour before serving add vegetables, pepper and salt. Make a paste of flour and water and thicken. Top with All-Bran Dumplings. Serves 6.
All-Bran Dumplings:
Sift together 1 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon baking powder. Beat 1 egg until light; add 1 tablespoon melted and cooled shortening, 1/2 cup all-bran and 3/4 cup milk. Stir only until flour disappears. Drop batter by heaping teaspoonfuls on top of hot meat stew; cover tightly and simmer for 20 minutes without removing cover. Serve hot. Makes 8 dumplings.
All-Bran Dumplings:
Sift together 1 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon baking powder. Beat 1 egg until light; add 1 tablespoon melted and cooled shortening, 1/2 cup all-bran and 3/4 cup milk. Stir only until flour disappears. Drop batter by heaping teaspoonfuls on top of hot meat stew; cover tightly and simmer for 20 minutes without removing cover. Serve hot. Makes 8 dumplings.
Submitted by Jun 8, 2009
25 min
200 min
225 min