From the Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 2-1/2 pounds lamb stew meat
  • Salt, pepper and flour
  • 2 tablespoons cooking oil or bacon drippings
  • 1 tablespoon flour
  • 2-1/2 cups water
  • 4 carrots, cut in quarters
  • 6 or 8 small boiling onions
  • 1 cup finely chopped parsley

For Mushroom Dumplings:
  • 1 cup flour
  • 1/2 cup condensed mushroom soup
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3 tablespoons cold water
  • Chopped parsley


Cut meat in 1-inch cubes, sprinkle with salt and pepper, and dredge with flour.  Heat cooking oil in heavy pot, add meat and brown well.  Stir in flour and continue browning.  Add water slowly and stir until smooth.  Simmer, covered, for 1 hour.  Add carrots, onions and parsley.  Simmer until tender.  Add more water if necessary.  Add dumplings 15 minutes before serving time.

Mushroom Dumplings:

Combine all ingredients except parsley; mix well.  Drop by spoonfuls into simmering stew.  Sprinkle dumplings with parsley.  Cover pan tightly with glass lid or pyrex dish in order to see when the dumplings are done.  (They require about 15 minutes cooking time.)  Serve at once.


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