Copyright © 2015 The FOURnet Information Network. All rights reserved.

2-3 lb. piece chuck (beef), not too fatty
3-4 med. fresh potatoes
1 sm. onion
Sprig of fresh parsley

Dough: 1 1/2 cups flour, salt and dash of baking powder; blend in about 1 or 1 1/2 ounce of Crisco or other solid shortening. Use enough water to make slack dough. Roll dough on floured board thin and cut into strips about 1 x 1 1/2 inches.

Pre-boil meat until tender, skim off excess fat. Add sliced potatoes and dough strips to beef stock. Simmer until dough and potatoes are tender. Add parsley to this mixture. (Dash of celery seed optional.) Serves 4-6 depending on server.

Note: Canned biscuits or flour tortillas may be used in lieu of your own dough. Cut biscuits in fours and tortillas in strips.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood