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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

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.



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