Saturday, September 29, 2012

Potted Meat with Potato Dumplings

5 Tbsp Oil
3 cups chopped onions
2 tsp minced garlic
3 Tbsp sweet paprika
1 tsp marjoram
2 1/2 lbs strip or chuck steak in 2" slices
kosher salt and pepper
2 cups water
6 carrots, peeled
potato dumplings
chopped parsley

Heat oil in Dutch oven over medium-high heat.  Cook onions until translucent.  Add garlic, cook 1 minute.  Add paprika and marjoram.

Season meat with salt and pepper, add to skillet.  Brown.  Pour in water and stir.  Cover, cook 1-1/2 hours.  (stir after 45 minutes so doesn't burn).  Remove meat and cover with foil.

Fry carrots in oil for 20 minutes (or do so in a separate pot to save time).  Add potato dumplings and fry for 5 minutes.  Return meat.  Heat on medium-low heat for 5 minutes

Dumplings:  4 potatoes peeled--boiled whole until soft, about 15 minutes.  Cook and rice.  Add 1/2 cup flour (maybe a little more), 1/2 cup bread crumbs, 1 egg, 2 tsp soy milk, 1 Tbsp minced parsley.  Form into dumplings.  Boil 15 minutes.

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