Bavarian Mushroom Stew With Dumplings Food

BEEF AND MUSHROOM STEW WITH HERBED DUMPLINGS

Steps:

• Heat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, cook the meat until browned on all sides, 5-7 minutes. Transfer to a plate.
• Add the onions to pan and cook for 7 minutes. Add the Marsala or sherry and cook, stirring for 1 minute. Return meat to pan, along with the broth, tomato paste, salt and pepper. Cover and transfer to oven.
• Heat the remaining oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook for 1 minute.
• After the stew has been in the oven for 1 hour, 15 minutes, add the mushrooms. Cover and return to oven for 45 minutes more.
• Meanwhile, prepare the biscuit mix according to the package directions, adding the chopped fresh herbs. Drop the biscuit dough in heaping tablespoons on top of the stew. Return pan to oven and cook, uncovered, for 15 minutes. Let stand for 10 minutes before serving.
• To make in advance: Remove the stew from oven aftere 1 hour, 15 minutes and let cool. Do not cook the mushrooms or add them to the casserole. Cover and refrigerate overnight. To finish cooking, brown the mushrooms and continue as directed.

MUSHROOM BEEF STEW WITH DUMPLINGS(PRESSURE COOKER)

Steps:

• Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
• lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
• Quick release the pressure and remove the lid.
• Stir in the thawed stew vegetables.
• Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
• Lock the lid into place and bring to low pressure for 5 minutes.
• Quick release the pressure and remove the lid.
• Stir the stew, be careful not to break the dumplings.
• DUMPLINGS.
• cut the butter into the Bisquick until crumbly.
• Combine the milk and beaten egg.
• Add to dry mixture. Stir until just blended.
• Add salt and pepper to taste after cooking the dumplings and stew.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.