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Stew With Sour Cream Dumplings

Stew With Sour Cream Dumplings comes together with Oil For Sauteing, Hot Water, Tomatoes Ready Diced Undrained, Tomato Paste Size, and Carrots Thinly Sliced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 1/2 cup
• 1 can
• 1 can
• 1 cup
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 2 cup
• 1/3 cup
• 1 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   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.

3. 3

   Stir in hot water, salt and pepper, tomatoes, paste, and cleaned sliced mushrooms.

4. 4

   Do not clean mushrooms in water, use a mushroom brush or damp paper towel.

5. 5

   Heat to boiling stirring occasionaly and cook for about 1 1/2 hours till beef is tender.

6. 6

   Add carrots and celery and cook another 30 minutes.

7. 7

   Mix water and flour and blend well.

8. 8

   Whisk into meat mixture stirring constantly till thickened. Reduce heat and make dumplings.

9. 9

   For dumplings, mix all ingredients till a soft dough forms. Beat vigorously 20 strokes.

10. 10

    Drop dough by spoonfulls onto hot meat mixture and bake in preheated 450 oven for 10 minutes or till dumplings are browned on top.

11. 11

    NOTES: May use 4oz. can of mushrooms for the fresh, undrained.