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1 pound ground bison
2 medium onions, thinly sliced
1
½ cups coarsely-chopped cabbage
½ cup diced celery
1 - 16
ounce can tomatoes
1 can kidney beans, drained
1 cup water
1 tbsp sugar
1
tsp salt
¼ tsp pepper
In large pot, cook and stir
meat until cooked. Add onions and celery. Cook until vegetables are tender. Stir
in tomatoes, kidney beans, water and seasonings. Heat to boiling. Reduce heat
and simmer. Drop dumpling dough by spoonfuls into simmering stew. Cook, covered,
for 20 minutes.
Dumplings: Measure 1 ½ cup flour,
2 tsp, baking powder and ¾ tsp salt into bowl. Cut in 3 tbsp. margarine,
mixing until fine crumbs. Stir in ¾ cup milk. Drop dumpling dough by spoonfuls
into stew.
(Hint: The dumplings absorb a lot
of moisture from the stew as they cook).
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