Stew with sour cream dumplings

1 Servings

Ingredients

Quantity Ingredient
2 pounds Good quality beef; cubed
2 mediums Onions; chopped
2 tablespoons Oil; for sauteing
2½ cup Hot water
1 can Tomatoes ready diced; undrained
1 can Tomato paste; 6 oz. size
1 pack Fresh mushrooms; sliced
1 cup Carrots; thinly sliced
½ cup Celery; chopped
¼ cup Water; cold
2 tablespoons All-purpose flour
Salt & pepper to taste
2 cups Buttermilk baking mix
⅓ cup Butter; melted
1 cup Sour cream
1 teaspoon Parsley

Directions

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 1½ 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 ¾ 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@... on Aug 16, 1997

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