| creole Pot Roast With Dumplings 1/4 Cup Margarine
1 (3 Pound) Beef Pot Roast
1 (16 Ounce) Can Whole Tomatoes, Undrained
2 Cups Sliced Onions
2 Teaspoons Curry Powder
2 Teaspoons Salt
1 Teaspoon Granulated Sugar
1 Teaspoon Worcestershire Sauce
1 Cup Hot Water
1 2/3 Cups Unsifted Flour
1 Tablespoon Baking Powder
3/4 Cup Milk
2 Tablespoons Chopped Parsley
2 Tablespoons Chopped Pimiento melt 2 Tablespoons Margarine In Dutch Oven Over Medium High Heat. Add Beef And Brown On All Sides. Add Tomatoes And Onion; Cover Tightly. Cook Over Low Heat For 2 Hours. stir In Curry Powder, 1 Teaspoon Salt, Sugar And Worcestershire Sauce. Cover And Cook An Additional 1/2 Hour. place Pot Roast On Serving Platter And Keep Hot. add 1 Cup Hot Water To Broth In Pot; Bring To A Boil. Blend Together Flour, Baking Powder And Remaining 1 Teaspoon Salt. Cut In Remaining 2 Tablespoons Margarine, Using A Pastry Blender Or 2 Knives. Add Milk, Parsley And Pimiento To Flour Mixture. Stir Until Moist. Drop Batter By Tablespoonsful Into Boiling Broth. Cover; Cook Over Low Heat About 15 Minutes. place Dumplings Around Pot Roast. Strain Broth And Serve As Gravy. |
