Chyrel's Recipes From Friends
Cowboy Recipes

     
 

Skull Valley Beef Stew W/ Dumplings

Source: Cowboy Cartoon Cook Book
Publisher: Golden West Publishers
An easy-to-put-together winner for a cold winter evening.
Your guests will warm up their icy hands clapping for more.

1/4 cup VEGETABLE OIL
1 cup (approx.) FLOUR
1 1/2 lbs. beef STEW MEAT
1 Tbsp. CORNSTARCH
1 cup WATER
1 JALAPENO PEPPER, chopped coarse
3 cloves GARLIC, chopped coarse
5 med. POTATOES, cut into 1 1/2-inch chunks
3 to 4 large CARROTS, sliced in one-inch lengths
1 pkg. (10. oz) FROZEN PEAS
1 can (15 oz.) PINTO BEANS
1 cup PEARL ONIONS
1/2 cup MUSHROOMS, sliced
1 tsp. each:....CHILI POWDER
........................CUMIN
........................TARRAGON
........................OREGANO
........................PEPPER (coarse ground)
1/2 tsp. POWDERED GINGER

Heat vegetable oil in dutch oven while dredging meat in flour.
Brown floured meat in oil and remove to plate.
Remove dutch oven from fire and drain oil.
Stir cornstarch into water and stir into dutch oven.
Return meat to mixture and place over medium heat, stirring well.
Add jalapeno, garlic, potatoes, carrots, peas, pinto beans, onions and mushrooms.
Mix well, adding sufficient water to cover. Bring to low boil and stir in spices.
Lower heat to simmer and cook for one hour covered. Remove cover, stir in sufficent water to cover ingredients and simmer an additional 30 minutes uncovered.
Prepare dumpling mixture and add to stew.

DUMPLINGS:
2 cups BISCUIT MIX
1/2 to 3/4 cup MILK

Combine half cup milk and biscuit mix in bowl and stir with fork.
Add a bit more milk until dough holds together and is sticky.
Drop by spoonfuls on top of stew. Allow to cook five minutes with lid off.
Cover tightly and continue cooking 15 minutes longer.
Serves four.


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