Recipe By : NotABNRML-Original
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
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2 lb good quality beef, cubed
2 medium onions -- chopped
2 tablespoons oil -- for sauteing
2 1/2 cups hot water
1 can tomatoes ready diced -- undrained
1 can tomato paste -- 6 oz. size
1 pkg fresh mushrooms -- sliced
1 cup carrots -- thinly sliced
1/2 cup celery -- chopped
1/4 cup water -- cold
2 tablespoons all-purpose flour
salt & pepper to taste
For Dumplings
2 cups buttermilk baking mix
1/3 cup butter -- melted
1 cup sour cream
1 teaspoon parsley
In a large cast iron pan or dutch oven (or other oven- stove proof pan), Cook
and stir beef and onion in oil till browned. Stir in hot water, salt and
pepper, tomatoes, paste, and cleaned sliced mushrooms. Do not clean mushrooms
in water, use a mushroom brush or damp paper towel. Heat to boiling stirring
occasionaly and cook for about 1 1/2 hours till beef is tender.Add carrots
and celery and cook another 30 minutes. Mix water and flour and blend well.
Whisk into meat mixture stirring constantly till thickened. Reduce heat and
make dumplings.
For dumplings, mix all ingredients till a soft dough forms. Beat vigorously
20 strokes.
Drop dough by spoonfulls onto hot meat mixture and bake in preheated 450 oven
for 10 minutes or till dumplings are browned on top.
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NOTES : May use 4oz. can of mushrooms for the fresh, undrained.
I haven't tried it in a crock pot, but I imagine you could cook through the
day, add the carrots and celery 3/4 hour before dinner, and then place in
oven with dumplings on top. I have a crock pot with removeable crock, which
is ovenproof.
