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Sour Beef/Potato Dumplings
Yield: 8 Servings

4 lbs beef (cut in large cubes)
1 qt dark vinegar
1 pt water
2 tb pickling spices
1 lg onion, sliced
2 cups sugar
3/4 lb gingersnaps (more or less)

10 Potatoes
4 cups flour (approx)
3 ts baking powder
2 eggs

Place meat in a non reactive bowl large enough so that liquid will
cover meat. Combine vinegar, water, onion, salt and pepper; pour
over meat. Tie spices in piece of thin cloth or cheesecloth and
push down into the liquid. Cover and refrigerate overnight or longer
if desired. Place in large pot and cook over medium high heat for
about one hour or until meat is tender. Add sugar while it is
cooking. When meat is tender, break up ginger snaps and stir in.
Turn heat down to low and let simmer about 15 minutes longer
until gravy is thickened and flavored. Serve with potato dumplings.

For potato dumplings. Cook potatoes, skins on or off as you wish.
Mash and let cool enough to put your hands in. (Please wash hands)
Add salt and eggs and mix well. Then mix flour and baking powder
together and add to potatoes gradually, mixing as the flour is
added. Dip hands in flour and roll potato mash into three inch
balls. Drop in boiling water. Make a test one first. Dumplings
will rise to top of water and float when done.


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