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GERMAN MEATBALL STEW

1 1/2 lb. lean ground beef
1 large potato, peeled and
grated
1 egg
1 1/2 tsp. salt
3/4 tsp. ground ginger
1/4 tsp. pepper
2 large onions, sliced
1 lb. carrots, cut in 2-inch
lengths
2 tsp. instant beef broth
3 c. water
Puffy Dumplings (recipe
follows)

Combine beef, potato, egg, salt, ginger and pepper in
large bowl. Shape into 24 balls. Brown meatballs, a few at a
time, in vegetable oil in a large skillet. Remove; reserve.
Saute onion and carrot in pan drippings, for several minutes.
Stir in water and beef broth. Season to taste. Combine 1/4
cup flour and 1/2 cup water in cup; stir into bubbling liquid.
Cook, stirring gently for 3 minutes. Return meatballs.
Simmer, covered, for 30 minutes until vegetables are almost
tender. Drop Puffy Dumplings on top of stew. Cover; steam 20
minutes. Don't open with steaming.
Puffy Dumplings: Sift 1 1/2 cups flour, 3 teaspoons
baking powder and 1/2 teaspoon salt into medium size bowl.
Stir in 1/4 cup finely chopped parsley until well blended.
Stir in 2/3 cup milk, just until ingredients are moist. Makes
12 dumplings.

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