Beef 'N Dumpling Bake
|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)|
|Condensed golden mushroom soup||10 1⁄2 Ounce|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|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|
|Milk||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
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.
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