BEEF AND DUMPLINGS
Beef and Dumplings are the ultimate comfort food. The beef is fork-tender & melts in your mouth, and the dumplings are light as a cloud.
Provided by Keri Hix
Categories Main Main Course
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-high heat.
- Add the canola oil and the stew meat. Let the meat cook until nicely browned. The meat should release easily from the bottom of the pot when it is ready to turn.
- Stir the stew meat and add the onion along with the salt and pepper. Continue to cook until all sides of the meat have browned and all of the moisture has evaporated from the bottom of the pot.
- Add the Worcestershire Sauce and the *red wine to deglaze the pan. Use a wooden spoon and scrape up all that good stuff on the bottom of the pan.
- Add the beef broth and the fresh herbs. (Tie the herbs together with butcher string for easy removal later). Bring the broth to a boil, cover, and reduce heat. Simmer the stew meat for anywhere from 1 - 2 hours until the meat is fork-tender.
- Mix the Bisquick with the milk and fresh parsley. Stir only until combined. Drop by tablespoons full into the boiling broth. I usually get about 9 dumplings.
- Cook the dumplings for 10 minutes, then cover and cook another 10 minutes. And that is it, dinner is done!
Nutrition Facts : Calories 641 kcal, Carbohydrate 45 g, Protein 47 g, Fat 27 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 2058 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g, ServingSize 1 serving
BEEF AND POTATO DUMPLING CASSEROLE
When your family is hankering for meat and potatoes, put together this easy casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
- While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
- Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
- Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.
Nutrition Facts : Calories 460, Carbohydrate 32 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1200 mg
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
- Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
CHEESY POTATO BEEF BAKE
"I created this layered meat-and-potatoes casserole a few years ago when my mother asked me what I wanted for supper," shares Nicole Rute. "My family thinks it tastes great," adds the 15-year-old Fall River, Wisconsin cook.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13x9-in. baking pan. Top with mushrooms. , In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. , Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 243 calories, Fat 12g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 908mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
BEEF STEW WITH POTATO DUMPLINGS
Make and share this Beef Stew with Potato Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a zip-top plastic bag, combine flour, salt, and pepper.
- Add meat; toss to coat.
- In a large Dutch oven, cook meat and onion in oil until the meat is browned.
- Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
- Remove bay leaves.
- In a bowl, beat egg; add the next 7 ingredients.
- Stir in potatoes; mix well.
- With floured hands, shape into 1 1/2 inch balls.
- Dust with flour.
- Bring stew to a boil; drop dumplings into stew.
- Cover and simmer for 30 minutes (do not lift the cover).
- Serve immediately.
Nutrition Facts : Calories 427.6, Fat 13.2, SaturatedFat 4, Cholesterol 127.8, Sodium 1730.8, Carbohydrate 36.8, Fiber 4.8, Sugar 5.9, Protein 41.4
BEEF STEW WITH POTATO DUMPLINGS
Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own! -Shawn Asiala, Boca Raton, Florida
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 24
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat. , In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves. , In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.
Nutrition Facts : Calories 487 calories, Fat 18g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 1486mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.
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