- Recipes Home
- Interest Groups
Beef 'N Dumpling Bake Recipe
|Stew meat||2 Pound, cut into 1-inch cubes|
|Onions||2 Medium, sliced|
|All purpose flour/Self-rising flour||1⁄3 Cup (5.33 tbs) (Pillsbury's Best)|
|Condensed golden mushroom soup||10 1⁄2 Ounce|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Frozen green peas||10 Ounce, thawed|
|Green pepper rings||4|
|Parsley dumplings||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs) (Pillsbury's Best)|
|Dried parsley flakes||2 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
Serving size: Complete recipe
Calories 5235 Calories from Fat 2058
% Daily Value*
Total Fat 229 g352.6%
Saturated Fat 58 g289.9%
Trans Fat 0 g
Cholesterol 939.5 mg313.2%
Sodium 6504 mg271%
Total Carbohydrates 445 g148.3%
Dietary Fiber 47.7 g190.9%
Sugars 56 g
Protein 334 g667.8%
Vitamin A 169.3% Vitamin C 332.3%
Calcium 150.4% Iron 346.1%
*Based on a 2000 Calorie diet
Sprinkle with flour, salt and pepper.
Toss lightly to coat meat.
Bake uncovered at 350° for 30 minutes.
Stir in soup, water, Worcestershire sauce and bay leaf.
Cover and bake at 350° for 2 hours.
Remove bay leaf.
Stir in peas.
Arrange green pepper rings in center.
Drop Parsley Dumplings by rounded teaspoonfuls around edge.
Bake 20 minutes or until dumplings spring back when lightly touched.
Parsley Dumplings: Combine flour, parsley, baking powder, salt and sage in medium mixing bowl.
Combine milk, oil and egg.
Add to dry ingredients all at once, stirring only until dry particles are moistened