1 tbsp. enriched flour
1 lb. beef, cut in 1-inch cubes
2 tbsp. fat
1 med. onion, sliced
3 med. carrots, sliced
1/2 c. water
1 clove garlic, minced, optional
1 tsp. salt
1/2 tsp. celery salt
1 (8 oz.) can (1 c.) seasoned tomato sauce

Flour meat lightly and brown it slowly in hot fat in pressure pan. Arrange onion and carrot slices on top of meat. Add tomato sauce, water, garlic, salt, celery salt, and pepper. Cook at 15 pounds pressure, 10 minutes for bite- sized pieces, 12 minutes for larger cubes.

Let the pressure go down normally. Remove pressure indicator, gauge, or weight. Remove lid. Drop dumplings from teaspoon onto hot mixture. Cover, but do not seal. Bring to steaming on high heat; reduce heat and simmer 15 minutes. Makes 4-5 servings.

RY DUMPLINGS:

1 c. sifted enriched flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. onion salt
1/2 c. milk
2 tbsp. shortening
3 tbsp. chopped pimento
1 tsp. minced parsley
2 tsp. prepared mustard

Sift dry ingredients together. Cut in shortening until mixture is crumbly. Add pimento, parsley, mustard, and milk, stirring only until flour is moistened. Dorp from teaspoon onto hot stew. Cook as directed in Jiffy Beef Stew recipe. Perfect compliment for stew.