DOUGH-BALL STEW 2 pounds stew meat, lamb or beef 1/2 cup flour 3 tablespoons vegetable oil 2 onions 2 carrots, chopped in large pieces 4 potatoes, chopped 2 tomatoes, peeled and chopped 1/2 teaspoon garlic powder 1 large bunch fresh mixed herbs, tied with a string 2 1/2 cups beef broth Dough-balls (see below) Salt and pepper to taste Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make doughballs. During last 20 minutes of cooking, add doughballs. Salt and pepper to taste. Makes 6 to 8 servings DOUGH-BALLS 6 cups self-rising flour 1 cup fresh bread crumbs 1 tablespoon mixed herbs 1/4 cup solid shortening 1 egg, beaten Broth or water Salt and pepper to taste Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done. BACK TO RECIPE INDEX BACK TO MY MAIN PAGE