Try this Beef Stew with Potato Dumplings recipe, or contribute your own.
Suggest a better descriptionIn a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately. Yield : 6 servings. Submitted by Shawn Asiala, Boca Ratan, Florida MC formatting by bobbi744@sojourn.com Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 112 | ||
Calories from Fat: 55 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 35.3mg | 11 % | |
Sodium 219.7mg | 8 % | |
Potassium 67.7mg | 2 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 10.5g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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