A recipe for Stew with Sour Cream Dumplings. Follow the simple recipe instructions for Stew with Sour Cream Dumplings shared by other home cooking experts.
Ingredients
2 lb. good quality beef, cubed2 medium onions, chopped
2 Tbs. 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 Tbs. all-purpose flour
salt and pepper to taste
For Dumplings: 2 cups buttermilk baking mix
1/3 cup butter, melted
1 cup sour cream
1 Tsp. parsley
Directions
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 occasionally 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 spoonfuls onto hot meat mixture and bake in preheated 450 oven for 10 minutes or till dumplings are browned on top.
