Noodle dumpling recipe for shortening or butter
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Ingredients:
1 pound ground beef
1/2 cup chopped onion
1 1/2 cups boiled, packed, shredded cabbage
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon caraway seed
2 tablespoons milk
1 (13 ounce) can beef broth
1 (14.5 ounce) can diced tomatoes, undrained
6 medium potatoes, peeled and cubed
3 carrots, peeled and sliced
1/4 cup chopped fresh parsley
Instructions:
In a large saucepan over medium heat, cook the beef and onion until the beef is no longer pink. Drain any excess fat.
Stir in the cabbage, flour, salt, pepper, and caraway seed. Add the milk and beef broth. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
Stir in the diced tomatoes and potatoes. Simmer for an additional 30 minutes, or until the vegetables are soft.
Stir in the carrots and parsley. Simmer for 10 more minutes. Serve hot with crusty bread.
This is a delicious and hearty stew that is perfect for a winter day. The dumplings add a nice touch, and you can use either shortening or butter in the recipe. I prefer to use butter, but either will work just fine. Be sure to shred the cabbage finely before adding it to the stew. And if you have any leftovers, this stew reheats nicely
