Sour Meat and Dumplings

This is a family recipe. It was served in our home often, when I was growing up.
My sister-in-law, Lisa, was making it last weekend, so of course that made me hungry for it and I made it yesterday.

It was published in our  first edition Harter House cookbook.
A recipe by Barbara Bettlach. (my mom)

This is a German / Bohemian recipe.

Sour Meat and Dumplings

Any Beef Roast  (I used a 1.5 lb. chuck roast)
White Onion, diced
4 slices bacon, uncooked and diced
2 cups white vinegar (off brand, like Best Choice)
2 cups water
10-14 whole cloves
10-14 Whole Allspice
4 Tablespoons flour
1 1/2 cups whole milk

Rinse and salt beef roast.  Dice onion and bacon.  Put on top of roast.  Put water and vinegar in pan around the roast.  Sprinkle whole Allspice and whole Cloves in the vinegar water. Cover and cook.  I  left the roast in a 350 degree oven for almost 4 hours.  It was probably done at 3 hours.  When Roast is done,  take out of liquid.  To make gravy: in a small container, whisk flour and milk together so that it doesn't clump up.  Pour mixture into hot (not boiling) vinegar and water.

Drop Dumplings 
(I cut this down by a third, because I was only making it for about 4 servings)

Original recipe calls for
4 cups flour
1 tsp salt
1/2 tsp baking powder
3 eggs
1 3/4 cup water

In a large bowl, mix together flour, salt, baking powder and eggs. Add water slowly.  Mixture should be sticky and not smooth.  Spoon into a large pot of boiling water.  Boil 10 - 12 minutes.  Stir when all are put in water to help from sticking to the bottom.

Combine meat and dumplings in the gravy and enjoy

Note: if there is to much water mixed into the drop dumplings they will not hold together well.

. 

The chuck roast just shredded with my fork.
And my meat and dumplings really soaked up the gravy.
Very delicious!

Chipotle-Marinated Pork Tenderloin with Black Bean Salsa

The benefits of pork tenderloin go on and on: It's low in fat and calories, easy to prepare, quick to cook, affordable, and absorbs seasoning and other flavors easily.

And I always enjoy a Black Bean Salsa. 

Here, pork tenderloin is marinated in a Southwestern chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.

Ingredients

1 can(s) chipotle chile, in adobo sauce, (for pork)
3 clove(s) garlic
1/2 cup(s) coarsely chopped white onion, (for pork)
2 tablespoon(s) fresh lime juice, (for pork)
1 teaspoon(s) sherry vinegar
1 teaspoon(s) dried Mexican oregano OR Italian Seasoning
1 pound(s) pork tenderloin, trimmed of fat
1 can(s) (19 ounces) black beans, drained and rinsed
1 cup(s) grape tomatoes, quartered
1/4 cup(s) finely chopped white onion, (for salsa)
1/4 cup(s) finely chopped fresh cilantro
3 tablespoon(s) fresh lime juice, (for salsa)
2 teaspoon(s) minced canned chipotle chile, in adobo sauce, (for salsa)
1/2 teaspoon(s) ground cumin

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Directions

1. Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.

2. Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.

3. Meanwhile, Make the Salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.

Pork tenderloin is one of the leanest cuts of meat.

You will find everything you need at Harter House and Harter House World Flavors.