Stew with Sour Cream Dumplings

Stew With Sour Cream Dumplings Recipe

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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

How to Make Stew with Sour Cream Dumplings


  • 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.

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About Stew with Sour Cream Dumplings

Course/Dish: Beef
Other Tag: Quick & Easy

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