Creole Pot Roast with DumplingsPosted in : Creole on by : Daphne
Melt 2 tablespoons margarine in Dutch oven over medium high heat. Add beef and brown on all sides. Add tomatoes and onion; cover tightly. Cook over low heat for 2 hours.
Stir in curry powder, 1 teaspoon salt, sugar and Worcestershire sauce. Cover and cook an additional 1/2 hour.
Place pot roast on serving platter and keep hot.
Add 1 cup hot water to broth in pot; bring to a boil. Blend together flour, baking powder and remaining 1 teaspoon salt. Cut in remaining 2 tablespoons margarine, using a pastry blender or 2 knives. Add milk, parsley and pimiento to flour mixture. Stir until moist. Drop batter by tablespoonsful into boiling broth. Cover; cook over low heat about 15 minutes.
Place dumplings around pot roast. Strain broth and serve as gravy.