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
FRIED BEEF DUMPLINGS
Provided by Food Network
Categories appetizer
Time 30m
Yield about 20 dumplings
Number Of Ingredients 6
Steps:
- In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and "pinch and press" the edges to seal.
- Preheat a large nonstick frying pan.
- Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
MMM BEEF STEW & DUMPLINGS
A hearty delicious beef stew ready in less than 2 hours! Of the dozens of different recipes I've tried, this is my favorite. The Dumplings in this recipe are from this site (Recipe #30965) and they are great (light and fluffy). Enjoy!
Provided by kelycarter_
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium-high heat. Coat Beef in flour and add to the hot oil. Saute beef until browned on all sides. Add beef stock, water, wine, tomato paste, sugar, thyme, Worcestershire sauce, garlic, bay leaf, celery, onions and carrots. Do not add the parsley at this point!
- Bring mixture to boil. Reduce heat to medium-low, cover and simmer for 1 hour and 45 minutes.
- Discard bay leaves.
- Make dumplings according to recipe (see recipe description above for my suggested recipe--Recipe#30965). Roll into small bite size rounds and drop into stew. Continue to simmer for an additional 15 minutes.
- Sprinkle with parsley and serve.
BEEF STEW WITH DUMPLINGS
I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.
Provided by carolj
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 5
Number Of Ingredients 18
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.
Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g
BEEFY CHINESE DUMPLINGS
This is a delicious meat and veggie dumpling recipe that my mom has been making ever since I can remember. It may take some time and practice when it comes to making these, but it's well worth it. Just boil them in water, and serve hot with soy sauce, or add them to a soup.
Provided by SCGOATS
Categories Main Dish Recipes Dumpling Recipes
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
- Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
- Boil the dumplings in water until they float to the top, about 5 minutes.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 25.4 g, Cholesterol 80 mg, Fat 20.6 g, Fiber 1.3 g, Protein 16.2 g, SaturatedFat 7.8 g, Sodium 606.3 mg, Sugar 1.5 g
BEEF AND DUMPLINGS
I never know what to do with leftover pot roast but I had a friend that was taking chemo and wouldn't eat. We had pot roast the night before and I had some left. I fixed this for him and really enjoyed it. Wonderful comfort food.
Provided by Country Cook in Okl
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink to a boil. Cook just enough to tender. Noodles will finish cooking after added to meat. Drain pasta and save broth.
- I use recipe #rz.50337 for my roast.
- Slice leftover roast into strips or chunks.
- Saute meat in wok or large pan with butter using leftover onion slices and spice mixture that were on top of roast.
- Combine mushroom soup,dry onion soup, mushrooms,half & half,pepper and 1 cup of broth from dumplings with meat. Cook on top of stove on medium heat for about 10 minutes.
- Add cooked dumplings and let simmer on low for 10 to 15 minutes.
- You may add sour cream if you prefer but my family doesn't care for sour cream so I don't use it. I usually don't have to add salt because the roast and broth have enough.
PELMENI (RUSSIAN-STYLE BEEF DUMPLINGS)
Provided by Food Network
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together.
- For the dough: Line a baking sheet with parchment paper and set aside.
- Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape.
- Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon beef mixture in the center of the dough circle. Fold circle into a half-moon and seal the edges. Bend the dumplings while pinching center and bringing the edges together. (Shape will be similar to a tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape.
- Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
- Plate and garnish with fresh green onion, dill, salt, pepper and sour cream.
BEEF CASSEROLE AND DUMPLINGS
This is a very easy casserole dish - my children would eat it every day if they could!
Provided by lovingbeingmum
Time 9h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat 2 tbspoons of oil in a large pan.
- Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
- Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
- Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
- Add the flour and mix
- Add the beef stock, tomatoes, red wine and Worcester sauce.
- Season with salt and pepper, bring to the boil, reduce heat and add to pot.
- Add bouquet garni and whole garlic bulb to pot. Stir well.
- Oven - 160c for 2.5 - 3 hours
- Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
- When cooked remove bouquet garni and garlic bulb.
- For the dumpling -
- Turn oven up to oven to 190degrees C or gas 5
- Put your flour into a mixing bowl
- Using a coarse grater, grate very cold butter into the flour
- Add herbs and a pinch of salt and pepper
- Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
- Add a some cold water to help bind it
- Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir.
- brush dumplings with beaten egg to glaze
- Place the dumplings on top of your fully cooked stew.
- Cook in the oven for 30 minutes until golden brown.
EASY FRIED BEEF DUMPLINGS (GYOZA) RECIPE BY TASTY
Here's what you need: ground beef, onion, scallion, soy sauce, garlic, grated ginger, sesame oil, white pepper, egg wash, gyoza wrapper, sriracha sauce, scallion
Provided by Tasty
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix together the ground beef, onions, scallions, soy sauce, garlic cloves, grated ginger, sesame oil, and white pepper.
- Place a spoonful of the ground beef mix into the center of the gyoza wrapper, brush the edges with egg wash, fold over, and press to seal.
- Fry the dumplings in oil until golden brown and crispy.
- Garnish with Sriracha and chopped scallions.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 21 grams, Sugar 1 gram
BEEF DUMPLINGS
Provided by Craig Claiborne
Categories dinner, main course
Time 1h10m
Yield about 24 dumplings
Number Of Ingredients 9
Steps:
- Put the flour into a mixing bowl. Add the salt and peanut oil, and start blending while gradually adding the water. Blend well to make a stiff but pliable dough. If necessary, add a bit more water. Knead well about 5 minutes. Wrap in plastic wrap and refrigerate 30 minutes or longer.
- Combine the ingredients for the filling and blend well.
- To make dumplings, cut the dough in half. Roll it out on a lightly floured surface into a a very thin circle of the largest diameter possible.
- Using a round cutter such as a small biscuit cutter about 1 1/2 inches in diameter, cut out about 24 circles.
- Rub the outer rim of one circle of dough with a little water. Fill the center of the round of dough with about 1/2 teaspoon or less of the filling. Fold the circle of dough over to enclose the filling. Pinch around the edges to seal in the filling.
- Bring together the pointed outer ends of each half circle of dough and seal together with a drop of water, pressing lightly.
- These dumplings are ready to cook although they may be frozen and may be cooked frozen. Drop them into boiling salted water and cook about 2 minutes. Do not overcook. Drain and set aside to use in sin-sul-lo.
Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams
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4.9/5 (8)Total Time 50 minsCategory Appetizer, MainCalories 33 per serving
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5/5 (4)Total Time 2 hrsCategory Main CourseCalories 441 per serving
- To make the dough wrap, in a mixing bowl with dough hook attachment, mix together flour, salt, egg, and milk on low speed. Once the mixture is mostly combined, add half of the water.
- Knead the dough until elastic ball forms for about 5-7 minutes, add remaining water as needed. (TIP: You want the dough to be nice and soft.)
- Cover the dough with plastic wrap and let it rest while you prepare the filling, or for up to 1 hour.
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