In 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 firstname.lastname@example.org 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|
|Calories from Fat: 55 (49%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 112
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