I live in the South now but was born and raised in Baltimore MD Dundalk it was so nice to hear your voice I miss home sometimes I am making this tonight
I was born in Baltimore and raised in Glen Burnie and my mother's family came from Germany. This recipe is so close to what I remember from my childhood. I also loved your pronunciation of the word water. That's how my family said it. Brings back memories.
@@Caseydid thanks for watching and my kids get on me about the way I talk all the time. I never realized I had such an accent till my husband was in the Navy and we lived up in Rhode Island. On base the gas pump attendant that pumped the gas in my car back in the 1970s sounded like Robert F Kennedy. He said, where are you from? You have such an accent, that’s the first time I realized I talk different than other people…lol. I love Sour beef and dumplings, but sadly my three sons do not like it.
I grew up in Baltimore and this was my favorite meal besides steamed crabs! I'm so glad to have found this recipe as it duplicates what my mother did as far as I can tell. Many recipes add some strange ingredients to it like most crab cake recipes. I'm looking forward to making this and reliving my youth!
I totally agree. Steamed crabs, crab cakes, steamed shrimp with Old Bay, it's all good! Sorry I didn't see your comment sooner. Hope you enjoyed your sour beef. I'm sure you did!
The gravy is made of: 1 1/2 lb to 2 lbs of chuck meat cut up in cubes 2 yellow onions diced Brown the meat with the onions and meat should be coated with flour to saute' in sesame oil After meat is brown, add 2 cups of apple cider vinegar and 6 cups cups of water add in a tea ball 2 to 4 tablespoons of McCormick Pickling Spice After the meat has cooked for several hours and is falling apart, soak a bag of ginger snaps in 1 to 2 cups of water. Once the ginger snaps have dissolved, add to the meat and vinegar mixture. Cook a few more minutes for the gravy to thicken. The ginger snaps will thicken the vinegar and water sauce. For the dumplings: For every 4 potatoes, add 1 cup of flour, 1 egg and a pinch of salt. Cook the potatoes until they are soft enough when you test with a fork. Once they are cooked, mash the potatoes add flour and egg and salt. Don't overmix. Form into a dumpling. Boil water in a pot and add the dumpling to the pot. The dumpling will sink and once the dumpling floats to the top of the boiling water, leave in it in the boiling water for another 2 minutes, then it should be done. Spoon gravy and meat mixture over dumplings. Enjoy!
Yes it is! Sadly my sons don't seem to like it, nor do my grandsons, but maybe my great granddaughter will like it as much as I do! It such an old recipe and I think so delicious! Thanks for watching!
oh I love it. My grandma always made it for me on my birthday. I don't get to have it much since I don't know many people who like it or can make it. Now I can make my own and see if my wife likes it.
Please don't put your Pickling Spices in ALUMINUM FOIL..Coffee filter could have been Wrap and Tie off with White sewing thread ..ALUMINUM FOIL WILL LEACH INTO YOUR FOOD...Can use Clean White Cheese Cloth to wrap spices tied off with thread. Other wise GOOD Recipe.....
Good luck with it! Like anything it takes practice for perfection. My first potato dumpling I made was one huge dumpling. Although in fairness to me, I was trying to remember from memory how my grandmother made it as I was living away from home at the time. It worked much better when I had the recipe!
I live in the South now but was born and raised in Baltimore MD Dundalk it was so nice to hear your voice I miss home sometimes I am making this tonight
I was born in Baltimore and raised in Glen Burnie and my mother's family came from Germany. This recipe is so close to what I remember from my childhood. I also loved your pronunciation of the word water. That's how my family said it. Brings back memories.
@@Caseydid thanks for watching and my kids get on me about the way I talk all the time. I never realized I had such an accent till my husband was in the Navy and we lived up in Rhode Island. On base the gas pump attendant that pumped the gas in my car back in the 1970s sounded like Robert F Kennedy. He said, where are you from? You have such an accent, that’s the first time I realized I talk different than other people…lol. I love Sour beef and dumplings, but sadly my three sons do not like it.
I grew up in Baltimore and this was my favorite meal besides steamed crabs! I'm so glad to have found this recipe as it duplicates what my mother did as far as I can tell. Many recipes add some strange ingredients to it like most crab cake recipes. I'm looking forward to making this and reliving my youth!
I totally agree. Steamed crabs, crab cakes, steamed shrimp with Old Bay, it's all good! Sorry I didn't see your comment sooner. Hope you enjoyed your sour beef. I'm sure you did!
Steamed crabs with Old Bay, (and bowl with apple cider vinegar on side) Sour beef and dumplings...gotta love Maryland!❤️ Yum😋
Thanks for watching! Yes we always called Maryland, Little America it has it all!
I have to say that does look good ma'am
we're having some tonight and I was looking around
thanks for sharing very much
Sorry, I'm not sure how I missed your comment. Hope you enjoyed your sour beef!
The gravy is made of:
1 1/2 lb to 2 lbs of chuck meat cut up in cubes
2 yellow onions diced
Brown the meat with the onions and meat should be coated with flour to saute' in sesame oil
After meat is brown, add 2 cups of apple cider vinegar and 6 cups cups of water
add in a tea ball 2 to 4 tablespoons of McCormick Pickling Spice
After the meat has cooked for several hours and is falling apart, soak a bag of ginger snaps in 1 to 2 cups of water. Once the ginger snaps have dissolved, add to the meat and vinegar mixture. Cook a few more minutes for the gravy to thicken. The ginger snaps will thicken the vinegar and water sauce.
For the dumplings:
For every 4 potatoes, add 1 cup of flour, 1 egg and a pinch of salt. Cook the potatoes until they are soft enough when you test with a fork. Once they are cooked, mash the potatoes add flour and egg and salt. Don't overmix. Form into a dumpling. Boil water in a pot and add the dumpling to the pot. The dumpling will sink and once the dumpling floats to the top of the boiling water, leave in it in the boiling water for another 2 minutes, then it should be done.
Spoon gravy and meat mixture over dumplings. Enjoy!
just like grandma used to make.
Yes it is! Sadly my sons don't seem to like it, nor do my grandsons, but maybe my great granddaughter will like it as much as I do! It such an old recipe and I think so delicious! Thanks for watching!
oh I love it. My grandma always made it for me on my birthday. I don't get to have it much since I don't know many people who like it or can make it. Now I can make my own and see if my wife likes it.
Please don't put your Pickling Spices in ALUMINUM FOIL..Coffee filter could have been Wrap and Tie off with White sewing thread ..ALUMINUM FOIL WILL LEACH INTO YOUR FOOD...Can use Clean White Cheese Cloth to wrap spices tied off with thread. Other wise GOOD Recipe.....
That was actually the first time I used foil as I usually use a tea ball or cheesecloth and didn't have any.
Thank you for sharing! Will try to make this for my boyfriend.
Good luck with it! Like anything it takes practice for perfection. My first potato dumpling I made was one huge dumpling. Although in fairness to me, I was trying to remember from memory how my grandmother made it as I was living away from home at the time. It worked much better when I had the recipe!
Is there and ingredients list?
Ziggy Pop...Thanks for watching. I've added the ingredients in two places. Hope that helps! Good luck if you decide to make it.
Hell no!