Pork Pot Roast with Dumplings

January 10, 2011 04:16 AM
 

 

Ingredients:
1/2 fresh pork leg or shoulder(about 5 lb.)
2 tsp. salt
2 tsp. thyme leaves
1 large bay leaf, crushed

Gravy
3/4 c. drippings from pan
1/2 c. flour
4 c. water
Salt and Pepper

Dumplings
1 1/2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt
1/8 tsp. rubbed sage
3 Tbsp. shortening
1 egg, slightly beaten
2/3 C. milk
 
Directions:
Trim excess fat from meat. Rub meat with mixture of salt, thyme and bay leaf. Refrigerate 2 hours.

Brown meat in fat drippings in heavy deep pan or Dutch oven. Add water to a depth of 2". Cover, and simmer on top of range until well done(20 to 25 minutes per pound). Add more water if needed.

Remove meat from pan; set aside, keeping it warm, while you make gravy and dumplings. Makes 6 to 8 servings.

Gravy:
Skim fat from drippings. Measure 3/4 c. drippings into pan; stir in 1/2 c. flour; cook until bubbly. Stir in 4 c. water to make thin gravy; season with salt and pepper; simmer 5 minutes.

Dumplings:
Sift together sifted flour, baking powder, salt and rubbed sage. Cut in shortening. Combine egg(slightly beaten) and milk; stir in dry ingredients until all are moistened. Drop by spoonfuls into boiling gravy. Cook uncovered 10 minutes; cover and cook 10 minutes longer or until dumplings are fluffy. Serve with meat and gravy.
Back to news

Comments

 
Spell Check

No comments have been posted to this News Article

Corn College TV Education Series

2014_Team_Shot_with_Logo

Get nearly 8 hours of educational video with Farm Journal's top agronomists. Produced in the field and neatly organized by topic, from spring prep to post-harvest. Order now!

Markets

Market Data provided by Barchart.com
brought-by
Close