Sour Beef and Dumplings 

Sour Beef and Dumplings 

  • 5 lbs. lean beef4 large onions, sliced 
  • 2 tsp salt1 cup sugar 
  • 1 1lb. box gingersnaps1 small box pickling spices 
  • 1 qt. waterin cheesecloth bag 
  • 2 qts. vinegar3 carrots, sliced 

Be sure the pickling spices are in the cheesecloth bag and the bag is tied so the spices do not fall into the gravy.  Cut the beef into 2-inch chunks, In a large pot combine the beef with the spices, vinegar, onions, and salt.  Allow this to sit for several hours or overnight.  Place pot on stove, add the 1 quart of water and the carrots, and bring to a boil.  Reduce heat and simmer for 2 hours or until the beef is done.  Take the gingersnaps and place them in a small amount of cold water so the gingersnaps dissolve.  Stir with spoon or use a whisk to make a thick liquid without any lumps.  Remove the bag of pickling spices from the liquid in pot and discard.  Slowly stir the thick gingersnap liquid into the other ingredients in the pot.  Stir constantly while adding this gingersnap liquid to the pot to make the gravy.  Simmer covered for 10-15 minutes. 

Potato Dumplings 

  • 5 lbs. potatoes2 eggs 
  • 3 cups flour3 slices bread 
  • 2 Tbsp. butter 

Cut the bread into crouton size pieces and sauté in the butter.  Peel and quarter the potatoes.  Place in a pot of salted water and cook until fork tender. Drain and mash the potatoes and allow them to cool.  Add the two eggs and stir.  Slowly add the flour and stir mixture until thick.  If potato mixture does not seem thick enough to hold a shape add a little more flour.  Flour your hands and keep them well floured.  Shape potato mixture into balls roughly the size of a small tennis ball. Place one toasted bread crouton inside the center of each dumpling ball.   Flatten the balls a little.  Put water into a large pot, add some salt and bring water and salt to a boil.  Drop the dumplings into the boiling salted water.  The dumplings will fall to the bottom when placed in the pot.  When the dumplings are done they will rise to the top.  This usually takes 5-8 minutes.  If the dumplings don’t rise you may need to nudge them a little.  Remove dumplings and place on plate.  Do not stack dumplings as they will stick together. 

Plate the sour beef, add the dumplings and enjoy.