Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  plus 3 tablespoons flour
     1/4      teaspoon  black pepper
  4             pounds  stewing beef
     1/4           cup  vegetable oil
  8               cups  beef stock
  1           teaspoon  salt
  8              large  potatoes -- peeled & quartered
  4              large  onions -- quartered
  4                     carrots -- peeled & quartered
     1/8          head  cabbage -- sliced thinly
     1/4      teaspoon  dried thyme
     1/8      teaspoon  powdered sage
     1/4           cup  water
                        dumpling batter
  2               cups  flour
  6          teaspoons  baking powder
  1           teaspoon  salt
  2                     eggs
     3/4           cup  milk
  2          teaspoons  butter -- melted
     1/4      teaspoon  dried dill

Preparation:

Work the 1/3 cup flour and pepper into the stew meat. Place in a heavy kettle and brown the meat over high heat. Stir in the sock and bring to a boil. Cover the kettle and lower the heat. Simmer for 3 hours. Add the salt, vegetables, thyme and sage and cook at a low boil for 20 minutes, or until the potatoes are nearly tender. Mix the remaining flour and water to a smooth paste, add a few tablespoons of the hot broth and stir the paste into the soup. Continue stirring rapidly until the soup thickens. Season to your taste. Drop the dumpling batter by spoonful into the bubbling stew, making sure they do not touch each other. Cook, covered for two minutes, then turn the dumpling and cook, covered an additional two minutes. Serve immediately. DUMPLING BATTER Sift together dry ingredients except dill. Beat the eggs and milk together and stir into the dry. Add the melted butter and dill and mix well.

Nutritional Information:

2959 Calories (kcal); 83g Total Fat; (25% calories from fat); 78g Protein; 457g Carbohydrate; 420mg Cholesterol; 24637mg Sodium