BEEF DUMPLING RECIPES

BEEF AND DUMPLINGS RECIPE - FOOD.COM

Beef and Dumplings Recipe - Food.com image

I never know what to do with leftover pot roast but I had a friend that was taking chemo and wouldn't eat. We had pot roast the night before and I had some left. I fixed this for him and really enjoyed it. Wonderful comfort food.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

5 cups boiling water
2 tablespoons beef bouillon granules
0.5 (12 ounce) package of dry pasta dumplings
1 (10 ounce) can cream of mushroom soup
1 (7 ounce) can mushrooms
1/4 cup butter
1 (1 ounce) package onion soup
1/2 cup half-and-half cream
1/2 teaspoon ground pepper
1/2 cup sour cream (optional)

Steps:

Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink to a boil. Cook just enough to tender. Noodles will finish cooking after added to meat. Drain pasta and save broth.
I use recipe #rz.50337 for my roast.
Slice leftover roast into strips or chunks.
Saute meat in wok or large pan with butter using leftover onion slices and spice mixture that were on top of roast.
Combine mushroom soup,dry onion soup, mushrooms,half & half,pepper and 1 cup of broth from dumplings with meat. Cook on top of stove on medium heat for about 10 minutes.
Add cooked dumplings and let simmer on low for 10 to 15 minutes.
You may add sour cream if you prefer but my family doesn't care for sour cream so I don't use it. I usually don't have to add salt because the roast and broth have enough.

Nutrition Facts : Calories 144.2, FatContent 13, SaturatedFatContent 7, CholesterolContent 27.8, SodiumContent 417.9, CarbohydrateContent 5.6, FiberContent 0.4, SugarContent 1.4, ProteinContent 2.6

BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN ...

Baltimore-Style Sour Beef and Dumplings (Sauerbraten ... image

From Coconut and Lime cooking blog, July 2008. The absolute best recipe for Sour Beef and Dumplings ever, according to my Baltimore-born husband....

Total Time 3

Prep Time 24 hours

Cook Time 6 hours

Yield 1 sauerbraten, 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 3/4 cups red wine vinegar
1/2 cup apple cider vinegar
2 onions, sliced
2 carrots, sliced
2 bay leaves
1 teaspoon whole allspice
1 teaspoon mustard seeds
3 whole cloves
2 tablespoons black peppercorns
1 tablespoon sugar
1 tablespoon salt
4 cups plain well-mashed potatoes made from peeled red potatoes
flour
3/4 teaspoon baking powder
1 egg
salt
3 1/2 lbs beef round steak (cut into 1 1/2 in thick slices or left whole, see notes)
1 tablespoon canola oil
8 gingersnaps, broken into pieces

Steps:

WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.
During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside.
During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.
After the time is up, shred the meat a bit with a fork or break it into pieces. Serve hot, with dumplings on the side.

Nutrition Facts : Calories 203.5, FatContent 4.7, SaturatedFatContent 0.8, CholesterolContent 31, SodiumContent 1315.5, CarbohydrateContent 34, FiberContent 4.3, SugarContent 7.9, ProteinContent 4.5

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