Veal or Lamb Stew with Dumplings
Cooking MethodPressure Cooker
Ingredients
- 1 1/2 pound (3 lbs) veal or lamb cut in 2-inch cubes
- 3 tablespoon (5 TBS) fat
- 1 teaspoon (2 tsp) salt
- dash (1/4 tsp) pepper
- 1/2 (1) bay leaf
- 1 1/2 cup (3 cups) water
- 4 md (8 med) onions
- 4 md (8 med) carrots
- 1 1/3 cup (2 2/3 cups) flour, sifted
- 1 teaspoon (2 tsp) salt
- 2 teaspoon (4 tsp) baking powder
- 1 (2) eggs
- 1/2 cup (1 cup) milk
Instructions
Serves 4.. Amounts given are for 4 Qt. cooker, 4 servings and those in parentheses 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. NOTE: Different cookers' controls react differently when pressure is achieved. The Mirro control jiggles while another cooker may give off an intermitten hiss. You must know how your control reacts to accurately time your dishes.