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.

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