Veal Dumplings With Escarole In Broth Recipes
MENNONITE VEAL WITH DUMPLINGS
One of my favourites, based on a recipe I found in Food that Really Schmecks (written by Edna Staebler). This is supposed to be plain old-fashioned comfort food, in case you're wondering about the lack of seasonings. It's wonderful when you just want something homey. Feel free to experiment with veggies; I've used green beans once, plus I add celery sometimes. This is a real treat particularly for dumpling lovers.
Provided by Lennie
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large heavy saucepan over medium-high heat, melt butter.
- Add veal and onion (and carrot if using) to pan and let veal brown just a little bit; add mushrooms and continue to cook for 2 or 3 minutes more.
- Season with salt and pepper and stir.
- Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender.
- Make egg dumplings: In a large bowl, combine all dry ingredients together, then add melted shortening or margarine, beaten egg and just enough milk to make a moist, stiff batter.
- Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid.
- Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK.
- After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot.
- Variation: Remove dumplings to serving bowl, using a slotted spoon remove veal and veggies to a serving bowl, then thicken broth as you would gravy and serve on the side; I usually don't bother though: if you want it a little thicker, shake veal pieces in flour before you brown them.
- Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.
Nutrition Facts : Calories 471.7, Fat 21.3, SaturatedFat 8.7, Cholesterol 112, Sodium 1051.9, Carbohydrate 51.9, Fiber 2.4, Sugar 1.5, Protein 18
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