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Ingredientes
- 1/4 c. shortening
- 1/4 c. all-purpose flour
- 1 1/2 teaspoon salt
- 1 (10 1/2 ounce.) can beef broth, undiluted
- 5 c. water
- 2 tbsp. lemon juice
- 1 med. onion, sliced
- 2 cloves
- 1 bay leaf
- 3 lbs. venison stew meat, cut in 1 1/2-inch pcs
- 1/2 c. Burgundy (optional)
- 2 lbs. potatoes, peeled
- 4 slices white bread
- 1 teaspoon salt
- 1 tbsp. grated onion
- 1 teaspoon parsley flakes
- 2 Large eggs, well beaten
- All-purpose flour
Direcciones
- Heat shortening in a large Dutch oven over low heat; add in flour, stirring till roux is the color of caramel. Add in salt and next 6 ingredients; boil 5 min. Add in venison; cover, reduce heat, and simmer 2 hrs. Add in Burgundy, if you like.
- Shred potatoes; drain well. Remove crust from bread, and throw away; tear bread into 1-inch pcs. Combine bread, potatoes, and next 4 ingredients. Shape into 2-inch balls. Roll lightly in flour.
- Drop dumplings into simmering stew. Cover and cook over low heat 20 min or possibly till dumplings are done. Remove bay leaf before serving. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 662g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 139 | 38% |
| Total Fat 15.66g | 20% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 4.28g | |
| Cholesterol 104mg | 35% |
| Sodium 2044mg | 85% |
| Potassium 819mg | 23% |
| Total Carbs 41.76g | 11% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.54g | 2% |
| Protein 10.44g | 17% |
