Veal Pot Roast With Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (2- to 3-pound) veal rump roast |
2 tablespoons shortening |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup water |
2 cups all-purpose flour |
1 tablespoon plus 1 teaspoon baking powder |
1/2 teaspoon salt |
2 teaspoons lard |
3/4 cup milk |
Directions:
1. Brown roast on all sides in shortening in a large Dutch oven; sprinkle with salt and pepper. Add water; bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until tender. Transfer roast to a serving platter. Reserve pan drippings.
2. Sift together flour, baking powder, and salt; cut in lard with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.
3. Bring pan drippings to a boil. Drop batter by heaping teaspoonfuls into pan drippings. Reduce heat; cover and cook over low heat 15 minutes. Serve gravy and dumplings with veal roast.
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