Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pounds beef
- 4 cup turnip
- 2 tablespoons beef drippings
- 4 cup flour
- half cup strained tomatoes can be added
- 2 onion
- 2 potatoes
- pepper
- salt
Directions
Three and one-half pounds beef; l/2 onion; l/4 cup turnip, cut up; Yi cup carrots, cut up; 2 tablespoons beef drippings; 2 potatoes; salt and pepper; *4 cup flour; water to cover dumplings. Wipe the meat, remove all the small pieces of bone and cut into small pieces. Put the larger bones and tough meat into the kettle and
cover with cold water. Dredge the rest of the meat with flour, pepper and salt, and brown it in the melted fat in the frying pan. Brown the onions also. Then put the meat and onions into the kettle and let it simmer 2 or 3 hours or until the meat is tender. Half an hour before serving add the other vegetables; 15 minutes before serving add the dumplings. Cook 15 minutes. When done take out the dumplings, remove the pieces of bone and fat. If necessary thicken the gravy with flour and add some pepper and salt. Half cup strained tomatoes can be added, if liked.