How to make beef and dumplings
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Best Beef and Dumplings
1 chuck roast, cut up
4 1/2 cups water with 2 tablespoons Better than Bouillon Beef Base
2 garlic cloves, crushed
3 celery stalks, chopped
1 onion, chopped
Parsley Flakes, Garlic Powder, Black Pepper to taste
Cook for 1 hour.
The dumpling recipe my grandma got out of a newspaper or magazine. Not my recipe. I did change it though. I use Pink Himalayan and add more flour.
1 3/4 cups flour
1/2 cup broth for cooking the roast
1 tablespoon butter
1 egg, beaten
1/2 teaspoon Pink Himalayan Salt
In a small bowl mix all ingredients. Knead on floured table until not sticky. Add more flour if needed. Roll to 1/8 inch thick and cut into 1 1/2 inch squares. Drop in broth one at a time. Make sure to drop in different spot. Gently boil for 15 minutes.
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