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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mom’s Beef Stew with Dumplings Recipe

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This recipe for Mom’s Beef Stew with Dumplings is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lbs bottom round beef, cut in bite size pieces
1 can Cream of Mushroom soup
Worcestershire sauce.
Celery - cut
Carrots - cut
1 medium onion - cut
Potatoes - cut

Dumplings:
1 C. flour
1 ½ tsp. baking powder
½ tsp. salt
1 beaten egg
1/3 C. milk
2 tsp. oil
Directions:
Directions:
Coat beef in flour and salt mixture. Brown in oil in stockpot.
Add 1 ½ - 2 qts. hot water, turn down to low and let heat for 15-20 min.
Add Cream of Mushroom soup and a couple of shakes of Worcestershire sauce.
Add: celery, carrots, onion & potatoes. Cook until veggies are done, about 1 hr.

To make dumplings: Mix all ingredients with spoon. Drop spoonfuls on top of stew. Turn stew to low and cover. Do NOT uncover for 15 min.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This is another of mom's recipes.

 

 

 

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