Stew with Sour Cream Dumplings

Name: Stew with Sour Cream Dumplings
Ingredients: 2 lb good quality beef, cubed; 2 medium onions, chopped; 2 Tbsp oil; 2.5 c hot water; 1 can(s) tomatoes, diced, undrained; 1 can(s) tomato paste, 6 ounces; 1 pkg fresh mushrooms, sliced; 1 c carrots, thinly sliced; 1/2 c celery, chopped; 1/4 c cold water; 2 Tbsp all purpose flour; 1 salt and pepper to taste; DUMPLING INGREDIENTS; 2 c buttermilk baking mix; 1/3 c butter, melted; 1 c sour cream; 1 tsp parsley

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By Just A Pinch KitchenCrew

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Ingredients

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2 lb

good quality beef, cubed
2

medium onions, chopped
2 Tbsp

oil
2.5 c

hot water
1 can(s)

tomatoes, diced, undrained
1 can(s)

tomato paste, 6 ounces
1 pkg

fresh mushrooms, sliced
1 c

carrots, thinly sliced
1/2 c

celery, chopped
1/4 c

cold water
2 Tbsp

all purpose flour
1

salt and pepper to taste
DUMPLING INGREDIENTS
2 c

buttermilk baking mix
1/3 c

butter, melted
1 c

sour cream
1 tsp

parsley

How to Make Stew with Sour Cream Dumplings

Step-by-Step

In a large cast iron pan or dutch oven (or other oven-stove proof pan), cook and stir beef and onion in oil until 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 until 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 until thickened.
Reduce heat and make dumplings.
For dumplings, mix all ingredients until a soft dough forms.
Beat vigorously 20 strokes.
Drop dough by spoonfuls onto hot meat mixture and bake in preheated 450 degree oven for 10 minutes or until dumplings are browned on top.