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Dublin Stew With Dumplings

1 lb Pork Shoulder -- cut in 1" cubes
1/3 c Pillsbury's Best All-Purpose Flour*
2 c Carrots -- cut in 1" pieces
1/2 c Chopped Onion
1/2 c Chopped Celery
1 Clove Garlic -- minced
2 c Water
1 1/2 ts Salt
1 ts Bottled Brown Bouquet Sauce
3 Beef Bouillon Cubes
1 pk Mixed Vegetables, Frozen (10 Oz) -- thawed

1 c Pillsbury's Best All-Purpose flour**
2 ts Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/4 ts Dry Mustard
1 ts Caraway Seed
1/3 c Milk
1 Egg
2 tb Cooking Oil

* or use Pillsbury's Best Self-Rising Flour

** For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

Combine pork shoulder and flour in 3-qt casserole. Bake uncovered at 400 F for 20 mins. Add carrots, onion, celery, garlic, water, salt, bouquet sauce and bouillon. Cover and bake at 400 F for 40 mins. Remove from oven. Stir in mixed vegetables. Drop dumplings by tablespoonfuls onto hot stew; cover and bake at 400 F for 25 mins.

Dumplings: Combine flour, sugar, baking powder, salt, mustard and caraway seeds in mixing bowl. Combine milk, egg and oil. Add to dry ingredients all at once, stirring only until moistened.

Makes 6 to 8 servings.

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