Bavarian Stew with Potato Dumplings

Yield: 4 to 6 servings

Ingredients

Stew

• 1 1/2 to 2 pounds stewing beef or chuck steak, cut into cubes
• 1 tablespoon oil or melted shortening
• 2 cups water
• 1 envelope French's Onion Gravy Mix
• 1/4 cup vinegar
• 2 tablespoons brown sugar
• 1/2 cup raisins
• 4 gingersnaps, crushed into crumbs

Potato Dumplings

• 1 egg
• 1/2 cup water
• 1 tablespoon melted butter
• 1 envelope French's Potato Pancake Mix
• 1/4 cup finely chopped green bell pepper

Instructions

Stew

1. Brown beef in oil in large skillet or Dutch oven. Add water, contents of gravy mix envelope, vinegar and brown sugar. Cover; simmer 1 1/2 to 2 hours, or until tender, stirring occasionally.
2. Stir in raisins and gingersnap crumbs. Prepare Potato Dumplings. Drop by spoonsful on top of simmering stew. Cover; simmer 15 minutes longer, until dumplings are firm.

Potato Dumplings

1. Lightly beat together egg, water and melted butter. Add otato Pancake Mix and finely chopped bell pepper; stir until blended. Let stand for 10 minutes.