Bavarian Mushroom Stew With Dumplings Recipes

BEEF AND MUSHROOM STEW WITH HERBED DUMPLINGS

Steps:

• Heat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, cook the meat until browned on all sides, 5-7 minutes. Transfer to a plate.
• Add the onions to pan and cook for 7 minutes. Add the Marsala or sherry and cook, stirring for 1 minute. Return meat to pan, along with the broth, tomato paste, salt and pepper. Cover and transfer to oven.
• Heat the remaining oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook for 1 minute.
• After the stew has been in the oven for 1 hour, 15 minutes, add the mushrooms. Cover and return to oven for 45 minutes more.
• Meanwhile, prepare the biscuit mix according to the package directions, adding the chopped fresh herbs. Drop the biscuit dough in heaping tablespoons on top of the stew. Return pan to oven and cook, uncovered, for 15 minutes. Let stand for 10 minutes before serving.
• To make in advance: Remove the stew from oven aftere 1 hour, 15 minutes and let cool. Do not cook the mushrooms or add them to the casserole. Cover and refrigerate overnight. To finish cooking, brown the mushrooms and continue as directed.

GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE

Steps:

• Mix these together until sticky.
• Drop into bubbling soup or stew, broth or water. (see below for ideas).
• Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
• MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
• METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
• SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
• VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
• Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.

BAVARIAN MUSHROOM SOUP WITH DUMPLINGS RECIPE - (4/5)

Steps:

• * Alternate Mushrooms: Chanterelle, Common Store Mushroom Cut the caps and stems of the mushrooms into small slices. In a sauté pan or skillet, sauté the shallots in the butter until translucent. Add the mushrooms, ham, rosemary, and parsley. Sprinkle in the flour and stir in the broth. Adjust the taste by adding salt. Simmer for about 15 minutes. To make the dumplings, in a saucepan sauté the onion in butter until translucent. Add the bread cubes, mixing them with the onions and butter. Remove the bread mixture to a mixing bowl and add the milk, parsley, and nutmeg. Let it stand about 10 minutes. Be careful not to get the bread too wet. Add the eggs and salt and knead with your hands. Add the flour gradually until the mixture holds together and forms a ball. Moisten your hands with water and form the mixture into round balls. Gently place the dumplings in a large amount of boiling salted water. Cook them gently over medium heat, occasionally turning them with a slotted spoon for about 10 minutes, or until the balls float to the surface. Drain the dumplings. Divide them among the soup bowls and pour the hot mushroom soup over them. This recipe yields 4 first course servings.