Sourced from Elise. Chuck roast makes awesome meals when simmered down. Reminiscent of carbonnade, it goes the route of tomato paste and paprika. I think it could have used more paprika. The dumplings turned out nicely fluffy. Good cold weather food. It was goulash-ious.
Well, here's finally something non-alcoholic. There should be a lot more like this since I'm not allowed to spend anymore money on booze for a couple months.
Source from Elise. Flour is such a useful, random thing. It makes everything. I'm putting the ingredients for the dumplings here because I haven't figured out a good system for knowing when to use baking soda and when to use baking powder. All I know at the moment is that baking soda goes with chocolate and buttermilk.
- 2 cups cake flour (can sub all-purpose flour)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 Tbsp butter, melted
- 3/4 cup milk
- 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Everything is pretty simple and obvious save for making a roux to start the stew base which is foreign to me since I don't make gravy.
The dumplings turned out a little dense but fixable next time. Also, I didn't add salt when making the stock, which I should have done because the chicken ended up a bit bland. In general, I should just start using a little more salt. Chicken and dumplings are also apparently freezable, so we'll see how that turns out.
