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
DUMPLINGS
If you have always wondered how to make dumplings so they are light and lovely every time, this recipe is for you. The delightful part is that it cooks right with the stew.
Provided by Karen Ciancio
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Measure the flour, parsley, baking powder and salt in a medium bowl.
- Cut the shortening into this mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir in the milk.
- Drop the dough by 10 to 12 spoonfuls onto hot meat or vegetables in a boiling stew (do not drop directly into liquid) Cook, uncovered, for 10 minutes. Cover and cook another 10 minutes.
Nutrition Facts : Calories 198 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 3 mg, Sodium 355 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
HOMEMADE MINCED BEEF AND DUMPLINGS
Ground beef, onion and carrots are simmered with Worcestershire sauce and beef stock, topped with fluffy dumplings and baked.
Provided by Culinary Ginger
Categories Dinner Ideas
Time 40m
Number Of Ingredients 19
Steps:
- For the minced beef:
- Preheat oven to 400°F/200°C.
- Add the oil to an oven-proof skillet or cast iron skillet over medium heat. Add the beef and stir until it starts to brown. Add the onion, cook until the onions soften. Stir in the tomato paste and Worcestershire sauce, optional red wine, simmer until reduced. Stir in the carrots and flour. Cook for 1 minute. Add the beef stock, salt and pepper. Simmer for 5 minutes until thickened.
- For the dumplings:
- Add the flour, baking powder, salt, parsley and shortening or suet to a mixing bowl. Use your fingers to rub the shortening into the flour until it resembles crumbs. Add water and mix until a soft dough forms, not too sticky or wet. Divide the dough in half, then quarters then into eighths. Roll into balls.
- Turn off the heat under the beef and drop the balls of dough onto the top. Transfer the pan to the oven and bake for 20 minutes until the dumplings are browned.
Nutrition Facts : Calories 286 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 553 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS
A hearty Mexican Stew with tender cornbread dumplings. Much of the prep time can be done the day before.Prep time does not include doing the chiles.
Provided by Barb G.
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chilies in a 10-by-15-inch pan.
- Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
- (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
- Peel and discard peels, stems, seeds, and viens.
- Cut chilies into about 1/2 inch pieces.
- Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
- In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
- Add chilies, remaining broth, 2 cups water and oregano.
- Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
- about 1 hour.
- Stir in corn.
- In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
- Pour stew into a 3-quart cassrole (about 9x13 inch).
- Preheat oven to 400 degrees.
- Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
- In another bowl, beat egg to blend; mix in buttermilk.
- Add egg to cornmeal mixture and stir just stir until evenly moistened.
- Drop 1/4- cup portions evenly over stew.
- Bake about 20 minutes, until dumplings are firm and lightly browned.
- Spoon portions into bowls, add salt to taste.
- NOTE; May be assembled thruogh step 9, up to 1 day ahead.
- Chill airtight.
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
MEXICAN BEEF AND DUMPLINGS
"My husband and I love this spicy ground beef concoction seasoned with chili powder," shares Sue Gronholz of Beaver Dam, Wisconsin. "The cornmeal dumplings-are a fun variation, and they can be stirred up in no time.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Cover and simmer for 15 minutes. , For the dumplings, combine the flour, cornmeal, baking powder and salt; stir in milk just until combined. Drop into eight mounds onto boiling mixture. Reduce heat; cover and simmer for 12-15 minutes or until the dumplings test done. (Do not lift the cover while simmering.)
Nutrition Facts : Calories 431 calories, Fat 16g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 1095mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 29g protein.
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.
CHILI AND DUMPLINGS
This is the chili I always make because its easy and very tasty! This time I added cheddar cheese dumplings ontop because I thought it went perfectly with this chili! Plus, I just LOVE dumplings! =)
Provided by Lillian Russo
Time 2h15m
Number Of Ingredients 24
Steps:
- 1. In a very large skillet or saucepan, over medium heat, saute onions, garlic and green pepper in the butter, until tender. Stir often.
- 2. Add ground beef and cook until completely browned. Stir and chop up the ground beef as it brownes.
- 3. Now add all remaining ingredients and cook until heated through, then lower heat med/low. Stir well. Cover and cook for 1 1/2 hours.
- 4. Now make the dumplings by combining all the dry ingredients in a medium bowl. Then add in the milk, shredded cheddar and beaten egg. Stir until just combined but still lumpy.
- 5. Drop by the spoonful ontop of the chili. Cover and continue to cook for another 25 minutes. This makes about 8 dumplings.
- 6. Spoon into serving bowls and serve warm with more shredded cheddar cheese ontop.
MEXICAN CORNBREAD CASSEROLE
Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.
Provided by Erin
Categories Casserole Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Dump the ground beef into a large saute pan over medium-high heat.
- Crumble the ground beef well as it cooks.
- Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
- Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
- Stir all of the ingredients together well.
- Add the taco seasoning, salt, pepper and onion powder to the pan.
- Stir well and leave to simmer and thicken for 5 minutes.
- After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
- Stir until the cheese is melted.
- Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
- Pour the cornbread mix into a large mixing bowl.
- Add the eggs and milk to the bowl with the cornbread mix.
- Stir until no large chunks remain.
- Pour the cornbread batter over the ground beef mixture in the baking dish.
- Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
- Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
- Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
- Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 36 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1959 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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