Thursday, February 25, 2016

Roast with Drop Dumplings...

Roast (with horseradish), Dumplings, Green Beans

2 to 3 pound boneless roast
1 envelope Lipton Onion Soup mix
1 cup water

1 to 2 envelopes of brown gravy mix
water as called for on gravy mix pkg

Ingredients for dumplings:
2 c all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 Tablespoons snipped parsley (opt)
2 beaten egg
½  cup milk
4 Tablespoons cooking oil

Sear roast on all sides.  Place in slow cooker.  Sprinkle the Lipton Onion Soup over. the roast.  Add water to slow cooker.  Cook on Low for 8 hours, or High for 4 hours.  (Roast can also be roasted in oven, covered and tightly sealed, at 300 for two to three hours.

When done, remove roast to platter.

Place pan drippings from slow cooker or roaster into a large saucepan (or if you have a slow cooker with stove top setting capabilities leave in slow cooker insert).  Add envelope(s) of brown gravy and water, and whisk until smooth.  Cover and heat to simmer over medium low heat while you make dumpling dough.

Directions for Dumplings:  Combine flourbaking  powder, and salt; stir in parsley.  Combine egg, milk, and oil.  Add to flour mixture, stirring with a fork only till combined.  Drop dough by the tablespoon into simmering roast gravy.  Cover tightly.  Reduce heat, do not lift cover.  Simmer 12 to 15 minutes.   Serve.

These are 'drop' dumplings, not the rolled variety.  I'm not a fan of the rolled variety, too heavy for my liking.  I took the photo below of a dumpling I cut in half to show you how it is cooked and fluffy all the way through.
 I have never had this dumpling recipe fail...dumplings turn out light and fluffy every time.

Monday, February 22, 2016

Swiss Steak...

4 to 8 small steaks (portioned round steak, minute steak, or cube steak)
1/3 c flour
1 tsp salt
1/2 tsp ground pepper
1 tsp garlic powder
3 Tblsp olive oil
1 onion, large chopped
1 green bell pepper, large chopped
1 15 oz can of tomato sauce
4 to 8 potatoes, washed and halved or quartered

Combine flour, and spices on a plate or pie plate.  Dredge the steaks to cover in flour.  Heat the oil in a pan.  Place the steaks into the hot oil in a single layer, and brown each side (this may have to be done in batches).  When brown, remove the steaks to a plate and set aside.  Place the chopped onion and pepper into the same hot pan, and let cook slightly, stirring and loosening the browned bits from the pan bottom.  If using a pan that can be placed in the oven (like my favorite old cast iron skillet) add the meat back into pan, and fit the potatoes over and/or among, and pour tomato sauce over all (you can place everything in a casserole dish for baking if you'd prefer)*.  Cover and bake at 325° for two hours or so.   

My notes:  You could also place in a slow cooker and cook on high for 3 to 4 hours or low for 6 to 8 hrs.  You don't have to cook the potatoes with the meat, but I love the flavors they absorb.