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Dumplings for Stew or Casserole
Posted By Helen Jackson On January 25, 2010 @ 11:47 pm In Recipes | No Comments
Mix breadcrumbs and flour in a bowl, rub butter in to make a coarse crumb mixture. Add salt and freshly ground black pepper and parsley. Add egg, horseradish and enough milk to form a dough. Knead until smooth. Roll into small balls and after beef has cooked for one hour place dumplings on top of meat. Cover and cook for a further hour.
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