Veal Pot Roast With Dumplings Recipe

Name: Veal Pot Roast With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2- to 3-pound) veal rump roast; 2 tablespoons shortening; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup water; 2 cups all-purpose flour; 1 tablespoon plus 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons lard; 3/4 cup milk

Servings: persons

1 (2- to 3-pound) veal rump roast
2 tablespoons shortening
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons lard
3/4 cup milk

1
Brown roast on all sides in shortening in a large Dutch oven; sprinkle with salt and pepper. Add water; bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until tender. Transfer roast to a serving platter. Reserve pan drippings.
2
Sift together flour, baking powder, and salt; cut in lard with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.
3
Bring pan drippings to a boil. Drop batter by heaping teaspoonfuls into pan drippings. Reduce heat; cover and cook over low heat 15 minutes. Serve gravy and dumplings with veal roast.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2- to 3-pound) veal rump roast, 2 tablespoons shortening, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Veal Pot Roast With Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Pot Roast With Dumplings

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