SOUR BEEF AND POTATO DUMPLINGS
You have to like vinegar to like this recipe. It is a great deal of work, but it is worth the effort.
5 lb. boneless chuck roast
1 T. salt
2 lg. onions (thick slices)
1 qt. Majestic or Heinz dark vinegar
1 qt. water (just use the empty vinegar bottle)
1/2 c. granulated sugar
1/2 can pickling spice
1/2 tsp. pepper
3/4 box of ginger snaps
3 lb. potatoes
1 stick margarine or butter
1/4 tsp. pepper
1/2 tsp. salt
Mix in bowl all Sour Beef ingredients and cover (DO NOT
Take meat out of bowl and put in large pot, then brown it on both
sides. Take all ingredients and juices and pour back over meat.
Put cover over it and let simmer about 2 hours.
Take meat out and strain gravy essence and place the strained
gravy essence back in large pot.
Put 2 tablespoons flour in frying pan and keep stirring until it gets
light brown. After it browns add the flour gravy to the gravy essence
in large pot. Let simmer 20 minutes. Place meat back in large pot
with gravy. Simmer for 15 to 20 minutes and turn off.
Boil potatoes with 1/2 teaspoon salt (about 20 minutes or until fork
goes in easy). After potatoes are done, mash the potatoes and
add butter. Then let potatoes cool. Add eggs one at a time and beat.
Add pepper. (Gradually add flour enough to keep the ball together
without it falling apart) roll in hand. Boil water with salt. After the
water has started to boil, add dumplings one at a time. Boil
uncovered for 6 to 8 minutes. When dumplings rise to the top they
are done. You may want to take dumplings out as each one rises
to the top depending on how many you have in pot.
When everything is done. Place meat on a plate and cut up (usually
you can pull apart with a fork, its so tender). Put gravy in bowl. Put
dumplings in bowl.