Recipe: Sour Beef and Potato Dumplings

Sour Beef/potato Dumplings

Categories: Quickbreads
Yield: 8 Servings

SOUR BEEF
4 lb Beef (cut in large cubes)
1 qt Dark vinegar
1 pt Water
2 tb Pickling spices
1 lg Onion, sliced
2 c Sugar
3/4 lb Ginger snaps (more or less)
Dash of Salt/pepper to taste

POTATO DUMPLINGS
10 Potatoes
4 c Flour (approx)
3 ts Baking powder
2 lg Eggs
Salt
Salted Boiling Water

Place meat in a non reactive bowl large enough so that liquid will cover meat. Combine vinegar, water,
onion, salt and pepper; pour over meat. Tie spices in piece of thin cloth or cheesecloth and push down
into the liquid. Cover and refrigerate overnight or longer if desired.

Place in large pot and cook over medium high heat for about one hour or until meat is tender. Add sugar
while it is cooking.

When meat is tender, break up ginger snaps and stir in . Turn heat down to low and let simmer about 15
minutes longer until gravy is thickened and flavored.

Serve with potato dumplings.

For potato dumplings Cook potatoes, skins on or off as you wish. Mash and let cool enough to put your
hands in. (Please wash hands) Add salt and eggs and mix well. Then mix flour and baking powder
together and add to potatoes gradually, mixing as the flour is added. Dip hands in flour and roll potato
mash into three inch balls.

Drop in boiling water. Make a test one first.

Dumplings will rise to top of water and float when done.