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Curried Beef With Dumplings

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Submitted by: suzannereaves

 

Make this rump roast with dumplings in a Dutch oven for a hearty main dish your whole family will enjoy.
 

Ingredients

  • 1 boneless beef rump roast (3 pounds)
  • 2 tbls olive oil
  • 6 med. carrots, cut into chunks
  • 1 can (14-1/2 oz) diced tomatoes, undrained
  • 1 med onion, sliced
  • 2 teaspoons curry powder
  • 1 teaspoons sugar
  • 2 teaspoons salt, divided
  • 1 teaspoon worcestershire sauce
  • 1 cup hot water
  • 1-2/3 cups all-purpose flour
  • 3 teaspoons baaking powder
  • 2 tablespoons cold butter
  • 3/4 cup milk
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons chopped pimientos

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Method

In a Dutch oven, brown roast in oil on all sides; drain. Combine the carrots, tomatoes, onion, curry powder, sugar, 1 teaspoon salt and Worcestershire sauce; pour over roast. Bring to a boil. Reduce heat to low; cover and cook for 2-1/2 hrs or until meat and carrots are tender. Remove roast and carrots; keep warm. Add hot water to pan; bring to a boil. For dumplings, combine flour, baking powder and remaining salt in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in milk, parsley and pimientos just until moistened. Drop by tablespoonfuls onto simmering liquid. Cover and cook for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings. Strain cooking juices; serve with roast, dumplings and carrots.

 

Notes:

 

Number of Servings: 8

 

Submitted by: suzannereaves ()

 

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