Recipe

		Vadas Hus and Dumplings
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

2 medium onions, chopped

2 large parsnips, diced

3 large carrots, diced

3/4 lbs sirloin steak, 1/4" thick, cut into 7 - 8 smaller pieces

Salt & Pepper to taste

2 - 3 bay leaves

1 tsp flour

1 Tsp sugar

1 Tsp vinegar

1 Tsp Olive oil

2 eggs

3/4 cup milk

1/2 tsp salt

2 cups flour

1/2 cup small croutons

VADAS MEAT - MAKE THE DAY BEFORE SERVING. Add olive oil to a large saucepan. Saute onions, parsnips, and carrots, adding a little water to the saucepan. Cook until the vegetables are tender. Remove the vegetables from the saucepan and put in a blender and puree. Add flour, sugar and vinegar and blend more. Add the meat to the saucepan and brown and cooked through. Pour the sauce over the meat and heat to a boil. Simmer for about 10 minutes and then refrigerate until the next day. DUMPLINGS - MAKE JUST BEFORE SERVING. Beat eggs and milk slightly. Add salt and flour, a little at a time until it becomes a firm but sticky dough. Add croutons and mix. Boil water in a large pot and add a few drops of oil and some salt. Using an ice cream scooper, drop the balls into the boiling water. The balls are cooked when they float to the top and have a temperature of 165 degrees. TO SERVE: Put vadas meat on a plate and some dumplings. Pour sauce over the meat and dumplings.