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Ingredients:
- 1 1/2 pounds(3 lbs) veal or lamb cut in 2-inch cubes
- 3 tablespoons (5 tbs) fat
- 1 teaspoon (2 tsp) salt
- dash (1/4 tsp) pepper
- 1/2(1) bay leaf
- 1 1/2 cups (3 cups) water
- 4 md (8 med) onions
- 4 md (8 med) carrots
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Directions:
Note: amounts given are for 4 Qt. cooker, 4 servings and those in parenthesis () are for 6 Qt. cooker, 8 servings. Brown meat in hot fat in cooker. Add salt, pepper, bay leaf and water.
Cover, set control and cook for 8 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet. Add onions and carrots. Wipe inside of lid with paper towels to remove excess moisture. Cover cooker, set control and cook for 8 minutes after control jiggles. Reduce pressure instantly. Dumplings: Sift flour with baking powder and salt. In a separate bowl, beat egg(s); add milk. Combine mixtures.
Drop dumpling batter from spoon over the meat. Cook uncovered 5 minutes. Cover, steam 5 minutes without control on vent. Remove dumplings to a hot platter. Thicken gravy. Gravy: Blend 2 tablespoons (6 TBS) all-purpose flour with 1/3 cup (1 cup) cold water until smooth. Gradually stir into 1 cup (3 cups) boiling stock, stirring constantly. Cook over medium heat, stirring, until gravy is smooth and thickened. Serves 4.
Dumplings - 1 1/3 cups (2 2/3 cups) flour, sifted
- 1 teaspoon (2 tsp) salt
- 2 teaspoons (4 tsp) baking powder
- 1 (2) eggs
- 1/2 cup (1 cup) milk
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