Stew With Sour Cream Dumplings Recipe

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Stew with Sour Cream Dumplings

Kitchen Crew


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2 lb
good quality beef, cubed
medium onions, chopped
2 Tbsp
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
salt and pepper to taste


2 c
buttermilk baking mix
1/3 c
butter, melted
1 c
sour cream
1 tsp


1In a large cast iron pan or dutch oven (or other oven-stove proof pan), cook and stir beef and onion in oil until browned.
2Stir in hot water, salt and pepper, tomatoes, paste, and cleaned sliced mushrooms.
3Do not clean mushrooms in water, use a mushroom brush or damp paper towel.
4Heat to boiling, stirring occasionaly and cook for about 1 1/2 hours until beef is tender.
5Add carrots and celery and cook another 30 minutes.
6Mix water and flour and blend well.
7Whisk into meat mixture stirring constantly until thickened.
8Reduce heat and make dumplings.
9For dumplings, mix all ingredients until a soft dough forms.
10Beat vigorously 20 strokes.
11Drop dough by spoonfuls onto hot meat mixture and bake in preheated 450 degree oven for 10 minutes or until dumplings are browned on top.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy