(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.)
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