debodun
SF VIP
- Location
- way upstate in New York, USA
My mom used to make this
Continental Beef Bounty
1 large Bermuda onion, peeled and sliced
2 Tbsps. shortening
2 sweet Italian sausages, sliced
2 pound lean stew beef
3 Tbsps. flour
1 pound carrots, pared and cut into 2 inch lengths
2 – 12 oz. cans V-8 juice
1 tsp. salt
10 peppercorns
2 bay leaves
1 head cauliflower
1 cup sliced celery
Saute onion in the shortening in a large skillet. When cooked, lift out with a slotted spoon and place in a 12 cup baking dish. Brown sausage in the skillet, the combine with cooked onion. Trim fat on beef and cut into 1 inch cubes. Dredge in flour. Brown in skillet, the add to baking dish along with the carrots. Add V-8 juice and salt into the skillet, heat to boiling, scraping browned bits from the bottom. Pour over the meat mixture. Tie peppercorns and bay leaves in a cheesecloth bag, add to the dish, then cover. Bake at 350°F for 1 ½ hours.
Meanwhile, trim the cauliflower and break into small florets. Blanch in boiling water for 5 minutes. Drain.
Prepare dumplings:
2 Tbsp. butter
¼ cup flour
¼ tsp. salt
½ cup milk
1 egg, separated
Melt butter in a small saucepan, stir in flour and salt. Cook, stirring constantly, until just bubbly, then stir in milk. Continue cooking and stirring until it forms a thick, smooth ball. Remove from heat and allow to cool slightly. Beat egg yolk into cooled mixture until thick, shiny and smooth. Beat egg white until firm peaks. Fold into cooked mixture until no white streaks are seen.
Back to the stew: After 1 ½ of cooking, remove baking dish from oven. Add the cauliflower and celery to the hot stew. Drop spoonfuls of dumpling batter around the top. Bake, uncovered, 1 hour longer
Continental Beef Bounty
1 large Bermuda onion, peeled and sliced
2 Tbsps. shortening
2 sweet Italian sausages, sliced
2 pound lean stew beef
3 Tbsps. flour
1 pound carrots, pared and cut into 2 inch lengths
2 – 12 oz. cans V-8 juice
1 tsp. salt
10 peppercorns
2 bay leaves
1 head cauliflower
1 cup sliced celery
Saute onion in the shortening in a large skillet. When cooked, lift out with a slotted spoon and place in a 12 cup baking dish. Brown sausage in the skillet, the combine with cooked onion. Trim fat on beef and cut into 1 inch cubes. Dredge in flour. Brown in skillet, the add to baking dish along with the carrots. Add V-8 juice and salt into the skillet, heat to boiling, scraping browned bits from the bottom. Pour over the meat mixture. Tie peppercorns and bay leaves in a cheesecloth bag, add to the dish, then cover. Bake at 350°F for 1 ½ hours.
Meanwhile, trim the cauliflower and break into small florets. Blanch in boiling water for 5 minutes. Drain.
Prepare dumplings:
2 Tbsp. butter
¼ cup flour
¼ tsp. salt
½ cup milk
1 egg, separated
Melt butter in a small saucepan, stir in flour and salt. Cook, stirring constantly, until just bubbly, then stir in milk. Continue cooking and stirring until it forms a thick, smooth ball. Remove from heat and allow to cool slightly. Beat egg yolk into cooled mixture until thick, shiny and smooth. Beat egg white until firm peaks. Fold into cooked mixture until no white streaks are seen.
Back to the stew: After 1 ½ of cooking, remove baking dish from oven. Add the cauliflower and celery to the hot stew. Drop spoonfuls of dumpling batter around the top. Bake, uncovered, 1 hour longer
Parrrr-teee
