Directions (continued)

• onion, celery and garlic; cook until vegetables are tender. Quarter
• carrots lengthwise, then cut into 2-in. pieces; add to pork mixture.
• Add the water, bouillon and salt. Bring to a boil. Reduce heat;
• cover and simmer for 45 minutes or until the meat and vegetables are
• tender.
• Combine flour and cold water until smooth; stir into stew. Bring to a
• boil; cook and stir for 2 minutes or until thickened. Add mixed
• vegetables; reduce heat to low.
• For dumplings, in a small bowl, combine the flour, sugar, baking
• powder, caraway seeds, salt and mustard. Beat the egg, milk and oil;
• add to dry ingredients all at once. Stir just until moistened. Drop
• by tablespoonfuls over stew. Cover and simmer for 25 minutes or
• until a toothpick inserted into a dumpling comes out clean. Yield:
• 6 servings.