Mennonite Veal With Dumplings

Ingredients

• 1 lb stewing veal, cut into chunks
• 3 tablespoons butter or margarine
• 1 small onion, peeled and diced
• 1/4 lb button mushroom, cleaned and halved
• 1 large carrot, peeled and cut into coins (optional)
• salt and pepper
• 1/4 cup minced fresh parsley

Egg Dumplings

• 2 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/4 teaspoon black pepper
• 1 large egg, well beaten
• 3 tablespoons shortening, melted (I use margarine)
• milk (enough to make a stiff batter)

Directions

1. 1

   In a large heavy saucepan over medium-high heat, melt butter.

2. 2

   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.

3. 3

   Season with salt and pepper and stir.

4. 4

   Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender.

5. 5

   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.

6. 6

   Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid.

7. 7

   Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK.

8. 8

   After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot.

9. 9

   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.

10. 10

    Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.