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Beef 'N Dumpling Bake

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Ingredients
  Stew meat 2 Pound, cut into 1-inch cubes
  Onions 2 Medium, sliced
  All purpose flour/Self-rising flour 1⁄3 Cup (5.33 tbs) (Pillsbury's Best)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Condensed golden mushroom soup 10 1⁄2 Ounce
  Water 1 Cup (16 tbs)
  Worcestershire sauce 1 Tablespoon
  Bay leaf 1
  Frozen green peas 10 Ounce, thawed
  Green pepper rings 4
  Parsley dumplings 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs) (Pillsbury's Best)
  Dried parsley flakes 2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sage 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon
  Egg 1
Directions

Place stew meat and onions in 3-quart casserole.
Sprinkle with flour, salt and pepper.
Toss lightly to coat meat.
Bake uncovered at 350° for 30 minutes.
Stir in soup, water, Worcestershire sauce and bay leaf.
Cover and bake at 350° for 2 hours.
Remove bay leaf.
Stir in peas.
Arrange green pepper rings in center.
Drop Parsley Dumplings by rounded teaspoonfuls around edge.
Cover.
Bake 20 minutes or until dumplings spring back when lightly touched.
Parsley Dumplings: Combine flour, parsley, baking powder, salt and sage in medium mixing bowl.
Combine milk, oil and egg.
Add to dry ingredients all at once, stirring only until dry particles are moistened

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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