Beef Ragout With Dumplings - cooking recipe

Ingredients

1 lb. beef cubes (1/2-inch)
1 c. flour
1 tsp. seasoned salt
1/4 tsp. garlic salt
1/4 tsp. pepper
1/2 tsp. paprika
3 Tbsp. oil
1 onion, chopped
2 c. water
1 1/2 c. chopped celery
2 sprigs parsley, chopped
2 bay leaves
1 tsp. dried thyme leaves
1/2 tsp. garlic salt
1/2 tsp. onion salt
2 potatoes, peeled and cubed
4 thinly sliced carrots
1/4 c. chopped green pepper
1/2 c. frozen peas

Preparation

Toss beef cubes in flour seasoned with the salt, garlic salt, pepper and paprika.
Brown in the 3 tablespoons oil.
Add onion and saute lightly.
Add 2 cups of water; reduce heat to low.
Add celery, parsley, bay leaves, thyme leaves, garlic salt, onion salt and potatoes.
Simmer for 1 1/2 hours, covered.
Stir occasionally, adding water if necessary to keep from sticking to bottom of pan.
Add carrots, green pepper and frozen peas.
Cook 1/2 hour more.
Add more water if needed.
Place dumplings on top (recipe follows), dropping with spoon.
Cook slowly uncovered for 10 minutes and covered for 10 minutes.
(Do not use self-basting cover.)
If too much liquid in pot, skim some off into saucepan. Thicken with seasoned flour to make gravy.
Serve with dumpling on top of meat and pass the gravy.
Sprinkle a little paprika over top.
Serves 4 to 6.
Expect compliments!