Stew with Sour Cream Dumplings

Stew With Sour Cream Dumplings

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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

How to Make Stew with Sour Cream Dumplings

Step-by-Step

  1. 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.
  2. Stir in hot water, salt and pepper, tomatoes, paste, and cleaned sliced mushrooms.
  3. Do not clean mushrooms in water, use a mushroom brush or damp paper towel.
  4. Heat to boiling, stirring occasionaly and cook for about 1 1/2 hours until beef is tender.
  5. Add carrots and celery and cook another 30 minutes.
  6. Mix water and flour and blend well.
  7. Whisk into meat mixture stirring constantly until thickened.
  8. Reduce heat and make dumplings.
  9. For dumplings, mix all ingredients until a soft dough forms.
  10. Beat vigorously 20 strokes.
  11. 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.

Printable Recipe Card

About Stew with Sour Cream Dumplings

Course/Dish: Beef
Other Tag: Quick & Easy



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