Title: Sour Beef/potato Dumplings
Categories: Entree Beef
Yield: 8 Servings

SOUR BEEF
4	lb	Beef (cut in large cubes)
1	qt	Dark vinegar
1	pt	Water
2	tb	Pickling spices
1	lg	Onion, sliced
2	c	Sugar
3/4	lb	Ginger snaps (more or less)
	ds	Salt/pepper to taste
POTATO DUMPLINGS
10		Potatoes
4	c	Flour (approx)
3	ts	Baking powder
2	lg	Eggs
		Salt
		Salted Boiling Water

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.

Glenelg Cookbook

== Typed but not tested == == Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 28 Mar 97 National Cooking Echo Ä

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