Savoury Mennonite Veal Delight with Fluffy Dumplings

Mennonite Veal With Dumplings Recipe

🕒 Cook Time: 1 hour 10 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 1 hour 30 minutes

Description:

This Mennonite Veal with Dumplings recipe is a delightful homage to traditional comfort food, inspired by a recipe from “Food that Really Schmecks” by Edna Staebler. It’s a dish that speaks of simplicity and homeliness, perfect for those seeking a taste of nostalgia without overwhelming seasonings. Feel free to customize with your favorite veggies; green beans or celery can make delightful additions. This hearty stew, adorned with fluffy dumplings, is a true delight for anyone who loves classic, comforting fare.

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Ingredients:

• 1 tablespoon butter
• 3 tablespoons margarine
• 1 onion, chopped
• 1/4 cup button mushrooms, sliced
• 1 carrot (optional), sliced
• Fresh parsley, chopped
• 1/4 cup flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Shortening or margarine, melted
• Milk

Instructions:

1. Prepare Veal Stew:

   • In a large heavy saucepan over medium-high heat, melt butter.
   • Add veal, onion, and carrot (if using). Let the veal brown slightly.
   • Incorporate mushrooms and continue cooking for an additional 2-3 minutes.
   • Season with salt and pepper, stirring well.
   • Cover the veal completely with boiling water and reduce heat to a simmer.
   • Allow it to simmer for 30-45 minutes until the veal is tender.

2. Make Dumplings:

   • In a large bowl, combine flour, salt, baking powder, and black pepper.
   • Add melted shortening or margarine, beaten egg, and just enough milk to form a moist, stiff batter.

3. Cook Dumplings:

   • Drop spoonfuls of dumpling batter onto the simmering veal mixture.
   • Cover the pot tightly with a lid.
   • Increase heat to medium-high and let it simmer for 15 minutes without peeking.

4. Serve:

   • After 15 minutes, remove the lid and take the pot off the heat.
   • Garnish with chopped parsley and serve straight from the pot at the table.

Variations:

• Thickened Gravy: Remove dumplings to a serving bowl. Use a slotted spoon to transfer veal and veggies to another serving bowl. Thicken the broth as you would gravy and serve on the side. Optionally, you can dust veal pieces with flour before browning for a thicker consistency.

• Pea Addition: For a burst of freshness, add a generous handful of frozen peas just before adding the dumplings to the pot.

Enjoy the wholesome goodness of this Mennonite Veal with Dumplings, a dish that embodies the essence of comforting home-cooked meals.