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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |