This recipe is a favorite inspired by an old cookbook of my Mother's that didn't survive our many moves as a military family. Mom made some changes and I added my own touch but the flavor stays true to the original. —Dorene
chuck, cut into cubes
cracked ground black pepper
fresh bay leaf
extra virgin olive oil
chopped Italian parsley
minced Italian parsley
1 1/2 tablespoons
In This Recipe
Heat oil in a Dutch oven and brown the carrots, onions, and meat over medium heat.
Sprinkle with the flour and spices.
Add the broth, wine and bay leaf.
Cover and cook 1 hour over low heat until meat is tender.
Mix flour, baking powder, salt, marjoram and nutmeg in a bowl.
Stir in parsley, boiling water and melted margarine until well blended.
When beef is done, stir in the soy milk, bring to a boil and drop in the dumpling batter by the teaspoonsful.