top of page

Minced Beef and Dumplings

(by Victoria Davison)

1 T. vegetable oil

1 onion, peeled and chopped

1 lb. ground beef

salt and pepper, to taste

1 c. self-rising flour 5 T. beef suet or vegetable shortening 4 medium potatoes, peeled and cubed 1 turnip, peeled and cubed

butter, as desired Preheat oven to 400 F.

Heat oil in a skillet over medium heat, and sauté onion until golden.

Add beef and cook until it starts to brown.

Add salt and pepper, to taste. In a bowl, mix flour and suet or shortening together, rubbing with your fingers to form crumbs.

Add 1 1/2 c. water until a soft dough is formed.

Place small spoonfuls of the dough onto the beef mixture. Bake in the oven for about 20 minutes, or until dumplings have browned. Boil potatoes and turnip in water until they can be pierced with a knife. Drain and mash potatoes and turnip with butter, salt and pepper. Serve vegetables along with minced beef and dumplings.

(Read How It Should Be, the story that accompanies this recipe.)

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page