Brown pork in butter, in 4 quart dutch oven (can use electric skillet at 350 as well). Add onion, celery, garlic, and salt; brown lightly. Dissolve bouillon cubes in 3 cups water; blend into meat mixture. Add carrots. Cover and simmer 45 minutes or until meat is tender. Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture; stir carefully until thickened. Add mixed vegetables. Top with dumplings; cover tightly and steam 25 minutes. Serve 6-8.
For dumplings: Sift together into mixing bowl: flour, sugar, baking powder, salt, and mustard; stir into caraway seed. Combine egg, milk, and shortening. Add dry ingredients all at once; stir until ingredients are moistened.
By Robin from Washington, IA
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Place meat in bottom of 4 quart casserole dish. Cover meat with veggies. Mix sugar, salt and tapioca, sprinkle over veggies. Add the tomato juice and cover tightly.