Mennonite Veal With Dumplings - cooking recipe

Ingredients

1 lb stewing veal, cut into chunks
3 tablespoons butter or 3 tablespoons margarine
1 small onion, peeled and diced
1/4 lb button mushroom, cleaned and halved
1 large carrot, peeled and cut into coins (optional)
salt and pepper
1/4 cup minced fresh parsley
Egg Dumplings
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon black pepper
1 large egg, well beaten
3 tablespoons shortening, melted (I use margarine)
milk (enough to make a stiff batter)

Preparation

In a large heavy saucepan over medium-high heat, melt butter.
Add veal and onion (and carrot if using) to pan and let veal brown just a little bit; add mushrooms and continue to cook for 2 or 3 minutes more.
Season with salt and pepper and stir.
Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender.
Make egg dumplings: In a large bowl, combine all dry ingredients together, then add melted shortening or margarine, beaten egg and just enough milk to make a moist, stiff batter.
Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid.
Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK.
After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot.
Variation: Remove dumplings to serving bowl, using a slotted spoon remove veal and veggies to a serving bowl, then thicken broth as you would gravy and serve on the side; I usually don't bother though: if you want it a little thicker, shake veal pieces in flour before you brown them.
Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.