Seasoned Ground Beef And Dumplings With Veggies

Rose Daly


Before going into a description of this recipe, I want to thank CaramelPie (a Chef at a.k.a. "ZAAR")for inspiring me with her Chicken and Dumplings recipe. If it wasn't for her, I would never be able to make dumplings.Now to go on with my description for this recipe.Sometimes you just want some other type of meat besides chicken with dumplings, so I came up with this. You could make the dumplings the drop type,but I suggest rolling the dough out. It makes for a more evenly cooked finished dumpling. If you try this I sure hope you enjoy it. :) Submitted to "ZAAR" on December 23, 2008.
Re-posted to here on June 27th.,2011

★★★★★ 1 vote
45 Min
45 Min


1 1/2 c
all-purpose flour
1/4 c
vegetable shortening
1/2 tsp
1/2 c


1 lb
ground beef
3/4 c
finel chopped sweet onion
1/2 tsp
each of seasoned salt and garlic powder,or to taste
6 c
beef broth
1 1/2 c
mixed veggies,(such as corn,green beans,carrots and peas)


1Mix together flour,salt and shortening in a large bowl until small crumbs are formed,then add milk until well blended.
2Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
3Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick,and cut into even sized squares.
4Let " air dry" for about 30 minutes.
5While the dumpling dough is "drying", take a large pot and add remaining ingredients except for the beef broth and veggies.
6Cook ground beef until browned and onions are tender, drain if needed.
7Return beef to pan and add beef broth and veggies.
8Bring broth to a boil, and add dumplings a few at a time so the broth can continue to boil.
9Simmer for 30 minutes.

About this Recipe

Course/Dish: Beef
Hashtags: #dumplings, #leftovers