Beef And Mushroom Stew With Caraway dumplings
Beef and Mushroom Stew with Caraway Dumplings
Posted by Olga 5/5/02 11:13:36 am
Browning meat in the oven reduces the amount of fat needed for
cooking.
Serve with julienne parsnip and carrot.
1 1/2 pounds round or blade steak
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Bouquet Garni: Tie together with kitchen twine 1 celery stalk
with
leaves, 3 or 4 sprigs parsley, 1 bay leaf and
small sprig of thyme
1 tablespoon vegetable oil (if necessary)
1/2 pound small mushrooms
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups beef stock
1/2 cup dry red wine
2 tablespoons tomato paste
Dumplings
1 cup soft fresh bread crumbs
1/4 cup melted margarine or butter
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1 egg, beaten
1 egg white
Cut steak into 1 1/2 inch cubes.
In a bag, combine flour, pepper
and salt.
Add beef, a few pieces at a time, and shake to coat with
flour mixture.
Shake off excess and place meat on wire rack in
flameproof casserole.
Bake in 350 degree F oven for about 25
minutes or until browned.
Meanwhile, prepare Bouquet Garni.
Set meat aside on platter.
Place casserole over medium heat.
Only if necessary add all or
part of the oil.
Add mushrooms, cap side down, and cook until
golden, transferring to platter as they brown.
Add onion and garlic; cook until onion is transparent.
Add
stock, wine and tomato paste; bring to a simmer, stirring and
scraping bottom of casserole with wooden spoon to scrape up any
brown bits.
Return meat to pan; add Bouquet Garni.
Cover and simmer over low
heat for 1 hour or until meat is tender.
Meanwhile prepare
dumplings.
Dumplings: In a bowl, toss bread crumbs and melted margarine
together with a fork.
Combine flour, baking powder, caraway seeds
and salt.
Mix lightly into crumb mixture.
Beat together egg and egg
white; add to crumb mixture and mix lightly (mixture will be soft)
shape into 8 balls of even size.
Remove Bouquet Garni and discard.
While stew is simmering, add
dumplings, cover and cook, without removing lid, for 18
minutes.
Makes 8 servings.
Calories per serving 311, Cholesterol 127 mg
