09 21 2016 Sour Beef and Dumplings Vintage Recipe!
UPDATE: This is the first time I have ever used aluminum foil to wrap my pickling spices as I was at my son’s house and didn’t have the tea ball I usually use.
This is a recipe I have made for 50 years and was passed down from both of my grandmothers. Enjoy!
The gravy is made of:
1 1/2 lb to 2 lbs of chuck meat cut up in cubes
2 yellow onions diced
Brown the meat with the onions and meat should be coated with flour to saute’ in sesame oil
After meat is brown, add 2 cups of apple cider vinegar and 6 cups cups of water
add in a tea ball 2 to 4 tablespoons of McCormick Pickling Spice
After the meat has cooked for several hours and is falling apart, soak a bag of ginger snaps in 1 to 2 cups of water. Once the ginger snaps have dissolved, add to the meat and vinegar mixture. Cook a few more minutes for the gravy to thicken. The ginger snaps will thicken the vinegar and water sauce.
For the dumplings:
For every 4 potatoes, add 1 cup of flour, 1 egg and a pinch of salt. Cook the potatoes until they are soft enough when you test with a fork. Once they are cooked, mash the potatoes add flour and egg and salt. Don’t overmix. Form into a dumpling. Boil water in a pot and add the dumpling to the pot. The dumpling will sink and once the dumpling floats to the top of the boiling water, leave in it in the boiling water for another 2 minutes, then it should be done.
Spoon gravy and meat mixture over dumplings. Enjoy!
source
I live in the South now but was born and raised in Baltimore MD Dundalk it was so nice to hear your voice I miss home sometimes I am making this tonight
Hell no!
Wow, boiling aluminium in vinegar. Please stop. Acids release aluminium into food and consumption causes Alzheimer's disease.
I grew up in Baltimore and this was my favorite meal besides steamed crabs! I'm so glad to have found this recipe as it duplicates what my mother did as far as I can tell. Many recipes add some strange ingredients to it like most crab cake recipes. I'm looking forward to making this and reliving my youth!
just like grandma used to make.
Thank you for sharing! Will try to make this for my boyfriend.
Please don't put your Pickling Spices in ALUMINUM FOIL..Coffee filter could have been Wrap and Tie off with White sewing thread ..ALUMINUM FOIL WILL LEACH INTO YOUR FOOD…Can use Clean White Cheese Cloth to wrap spices tied off with thread. Other wise GOOD Recipe…..
I have to say that does look good ma'am
we're having some tonight and I was looking around
thanks for sharing very much
The gravy is made of:
1 1/2 lb to 2 lbs of chuck meat cut up in cubes
2 yellow onions diced
Brown the meat with the onions and meat should be coated with flour to saute' in sesame oil
After meat is brown, add 2 cups of apple cider vinegar and 6 cups cups of water
add in a tea ball 2 to 4 tablespoons of McCormick Pickling Spice
After the meat has cooked for several hours and is falling apart, soak a bag of ginger snaps in 1 to 2 cups of water. Once the ginger snaps have dissolved, add to the meat and vinegar mixture. Cook a few more minutes for the gravy to thicken. The ginger snaps will thicken the vinegar and water sauce.
For the dumplings:
For every 4 potatoes, add 1 cup of flour, 1 egg and a pinch of salt. Cook the potatoes until they are soft enough when you test with a fork. Once they are cooked, mash the potatoes add flour and egg and salt. Don't overmix. Form into a dumpling. Boil water in a pot and add the dumpling to the pot. The dumpling will sink and once the dumpling floats to the top of the boiling water, leave in it in the boiling water for another 2 minutes, then it should be done.
Spoon gravy and meat mixture over dumplings. Enjoy!
Is there and ingredients list?