ITALIAN STEW WITH SPINACH DUMPLINGS
Savor hot and hearty dumplings Italian style, with spinach and beefy red sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in spaghetti sauce, mushrooms and water. Heat to boiling; reduce heat.
- In medium bowl, mix Bisquick mix, spinach, cheese and milk until soft dough forms. Drop dough by 10 spoonfuls onto hot spaghetti mixture.
- Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1850 mg, Sugar 19 g, TransFat 1 g
ITALIAN SPINACH DUMPLING STEW
Number Of Ingredients 15
Steps:
- In large skillet, brown ground beef in oil until thoroughly cooked drain. Add spaghetti sauce, mushrooms, salad dressing and water mix well. Bring to a boil. Reduce heat simmer while preparing dumplings, stirring occasionally.In medium bowl, combine flour, baking powder and salt blend well. In small bowl, combine spinach, cheese, 2 tablespoons oil, egg and 1/4 cup milk mix well. Add to dry ingredients stir until dry ingredients are just moistened, adding more milk if necessary to form a soft dough. Drop dough by rounded tablespoonfuls onto hot stew mixture. Cover tightly. Simmer 12 to 15 minutes or until dumplings are fluffy and no longer doughy on bottom.HIGH ALTITUDE - Above 3,500 feet: Prepare as directed above. Simmer dumplings 17 to 22 minutes.Nutrition Per Serving: Calories 560 Protein 23g Carbohydrate 44g Fat 32g Sodium 1205mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ITALIAN STEW WITH SPINACH DUMPLINGS
I FOUND THIS RECIPE ON BETTY CROCKER, AND IT LOOKED REALLY GOOD ESPECIALLY IF YOU LIKE SPINACH.
Provided by joyce deshong
Time 50m
Number Of Ingredients 8
Steps:
- 1. IN 4 QT. DUTCH OVEN, COOK BEEF OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL THOROUGHLY COOKED & DRAINED. STIR IN SPAGHETTI SAUCE, MUSHROOMS, AND WATER. HEAT TO BOILING. REDUCE HEAT
- 2. IN MEDIUM BOWL, MIX BISQUICK, SPINACH, CHEESE & MILK UNTIL SOFT DOUGH FORMS. DROP DOUGH BY 10 SPOONFULLS ONTO HOT SAUCE MIXTURE.
- 3. COOK UNCOVERED OVER LOW HEAT 10 MINS.. COVER, COOK 10 MINS. LONGER.
MUM'S STOVE-TOP GROUND BEEF STEW WITH DUMPLINGS
I seem to be the only one in my family as a child that did not like dumplings lol I have yet to try them, and I probably won't ever try them :) But that doesn't mean YOU shouldn't try them lol Apparently, they are really good with this stew. I did happen to love the stew and sopped up all the juices with bread. I was also a...
Provided by Sue Fitzpatrick
Categories Beef
Time 3h
Number Of Ingredients 11
Steps:
- 1. In a 3 quart pot, heat meat slowly on stove till browned, NOT fried. I think Mum said med. heat and adjust lower, if needed. Add a little salt and pepper.
- 2. When meat is browned, cover with water to about 1/2" over the meat, add onion and simmer for 20 mins. Mum never drained the meat first. (watch and stir if necessary to prevent sticking).
- 3. Add both the can of broth and can of water and simmer for ½ hr - 45 mins. Stir occasionally to prevent any sticking.
- 4. Add cut veggies and a little more salt and pepper to taste. Let simmer slowly till all veggies are done, about 45 mins to 1 hr. Thicken with flour gradually to consistency you prefer.
- 5. This is a THIN stew so you need something to sop up the juices. Make small to medium size Bisquick dumplings and plop on top of stew about 15 mins before you eat. Make sure you have enough liquid in the stew, because dumplings will absorb moisture. You turn back the temp so that the dumplings basically steam. Cover for 15 mins and serve. Crusty bread works too :)
MOM'S HEARTY BEEF STEW WITH DUMPLINGS
My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!
Provided by ambikins
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
- Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
- In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
- To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
- Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g
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