| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Main, Dishes |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Good quality beef; cubed |
| 2 |
md |
Onions; chopped |
| 2 |
tb |
Oil; for sauteing |
| 2 1/2 |
c |
Hot water |
| 1 |
cn |
Tomatoes ready diced; undrained |
| 1 |
cn |
Tomato paste; 6 oz. size |
| 1 |
pk |
Fresh mushrooms; sliced |
| 1 |
c |
Carrots; thinly sliced |
| 1/2 |
c |
Celery; chopped |
| 1/4 |
c |
Water; cold |
| 2 |
tb |
All-purpose flour |
|
|
Salt & pepper to taste |
| 2 |
c |
Buttermilk baking mix |
| 1/3 |
c |
Butter; melted |
| 1 |
c |
Sour cream |
| 1 |
ts |
Parsley |
INSTRUCTIONS
DUMPLINGS
In a large cast iron pan or dutch oven (or other oven- stove proof pan),
Cook and stir beef and onion in oil till browned. Stir in hot water, salt
and pepper, tomatoes, paste, and cleaned sliced mushrooms. Do not clean
mushrooms in water, use a mushroom brush or damp paper towel. Heat to
boiling stirring occasionaly and cook for about 1 1/2 hours till beef is
tender.Add carrots and celery and cook another 30 minutes. Mix water and
flour and blend well. Whisk into meat mixture stirring constantly till
thickened. Reduce heat and make dumplings. For dumplings, mix all
ingredients till a soft dough forms. Beat vigorously
20 strokes. Drop dough by spoonfulls onto hot meat mixture and bake
in preheated 450 oven for 10 minutes or till dumplings are browned on top.
NOTES : May use 4oz. can of mushrooms for the fresh, undrained. I haven't
tried it in a crock pot, but I imagine you could cook through the day, add
the carrots and celery 3/4 hour before dinner, and then place in oven with
dumplings on top. I have a crock pot with removeable crock, which is
ovenproof.
Recipe by: NotABNRML-Original Posted to TNT - Prodigy's Recipe Exchange
Newsletter by NotABNRML@aol.com on Aug 16, 1997
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