Stew with Sour Cream Dumplings
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Ingredients
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2 lbgood quality beef, cubed
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2medium onions, chopped
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2 Tbspoil
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2.5 chot water
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1 can(s)tomatoes, diced, undrained
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1 can(s)tomato paste, 6 ounces
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1 pkgfresh mushrooms, sliced
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1 ccarrots, thinly sliced
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1/2 ccelery, chopped
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1/4 ccold water
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2 Tbspall purpose flour
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1salt and pepper to taste
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DUMPLING INGREDIENTS
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2 cbuttermilk baking mix
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1/3 cbutter, melted
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1 csour cream
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1 tspparsley
How to Make Stew with Sour Cream Dumplings
- 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.
About Stew with Sour Cream Dumplings
Course/Dish: Beef
Other Tag: Quick & Easy
