A hearty meal the whole family will enjoy. Perfect for a cold winter's day or any time!
Ingredients
2 -3 lb Roast (Cut into bite size chunks) or Stew Meat
2 T Butter
32 oz Beef Stock
1 medium Onion, chopped
3 Celery Stalks, chopped
1 cup Carrots, chopped
1 Bell Pepper I used a red bell pepper)
¼ cup Hot Peppers ( I used jarred-you can use more or less depending on your tastes)
1 Tbsp. Caraway Seeds
1 - 2 Tbsp Paprika
3 Potatoes, diced
Dumplings
3 Eggs
1 cup AP Flour
¼ tsp Salt
Instructions
In a large dutch oven or stock pot melt butter over medium high heat. Add half of the beef to the pot and brown. Remove from pot and add remaining beef and brown. Slowly add beef stock to the pot and scrape bottom to loosen the browned beef bits and add the remaining browned beef to the pot. Simmer for about an hour.
In a saute pan melt 2 Tbsp Butter. Add onion, celery, carrots, peppers salt, pepper, paprika (enough to make it a lovely red color) and the caraway seeds and saute for 5-8 minutes until veggies are softened. Add to the stock pot and simmer until beef and carrots are cooked through. Add potatoes to the pot and simmer until cooked.
Dumplings
In a bowl add flour and salt. Make a well in the center and add the eggs and mix well until dough forms. Spread dough on plate and cut into strips and add to simmering pot. Simmer 20 to 30 minutes until dumplings are cooked.
Enjoy with a nice crusty bread.
Serving Size = 1 Cup
Recipe by Melissa's Blog at http://www.melissaetto.com/?p=1954