Homemade Minced Beef And Dumplings Recipes

BEEF AND DUMPLINGS

Steps:

• Heat a large pot over medium-high heat.
• Add the canola oil and the stew meat. Let the meat cook until nicely browned. The meat should release easily from the bottom of the pot when it is ready to turn.
• Stir the stew meat and add the onion along with the salt and pepper. Continue to cook until all sides of the meat have browned and all of the moisture has evaporated from the bottom of the pot.
• Add the Worcestershire Sauce and the *red wine to deglaze the pan. Use a wooden spoon and scrape up all that good stuff on the bottom of the pan.
• Add the beef broth and the fresh herbs. (Tie the herbs together with butcher string for easy removal later). Bring the broth to a boil, cover, and reduce heat. Simmer the stew meat for anywhere from 1 - 2 hours until the meat is fork-tender.
• Mix the Bisquick with the milk and fresh parsley. Stir only until combined. Drop by tablespoons full into the boiling broth. I usually get about 9 dumplings.
• Cook the dumplings for 10 minutes, then cover and cook another 10 minutes. And that is it, dinner is done!

MINCE AND DUMPLINGS

Steps:

• Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.
• Add the minceand cook for a further five minutes.
• Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
• For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you'll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.
• Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen.

SEASONED GROUND BEEF AND DUMPLINGS WITH VEGGIES

Steps:

• Mix together flour,salt and shortening in a large bowl until small crumbs are formed.
• Add milk until well blended.
• Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
• Let "dry" for about 30 minutes.
• While the dumpling dough is "drying", take a large pot and add remaining ingredients except for the beef broth and veggies.
• Cut dough into even sized squares.
• Cook ground beef until browned and onions are tender, drain if needed.
• Return beef to pan and add beef broth and veggies.
• Bring broth to a boil, and add dumplings a few at a time so the broth can continue to boil.
• Simmer for 30 minutes.
• Then eat and enjoy :).