GROUND BEEF DUMPLINGS RECIPES

Steps:

• Peel the onion and finely chop with 1/2 bunch parsley. Rinse the celery and chop the turkey breast. Heat 2 tablespoons olive oil and 1 tablespoon butter in a saucepan sauté onions, add turkey and ground beef and brown. Mix in the parsley and celery. Season with salt and pepper, mix in tomato paste and pour in broth. Add the peas, cover and simmer over low heat.
• Bring a pot of 1/2 liter (approximately 2 cups) salted water to boil, sprinkle in the rice and cook over low heat, stirring frequently. Dissolve the saffron in 2 tablespoons hot water and mix with the parmesan into the rice, let cool slightly and then stir in 2 tablespoons butter and 1 egg. Bring the meat sauce to a boil and stir in remaining parsley and basil. Whisk 1 egg whisk in a deep dish and lightly season wtih salt and pepper. Shape the cooled rice into about 10 tangerine-sized balls. Insert your finger into the center to make a well, fill with 1 tablespoon of meat mixture and seal opening with rice. Roll the dumplings in flour, dip in egg and then in ground breadcrumbs. Saute in hot oil about 5- 8 minutes, until golden brown. Drain on paper towels and serve.

Steps:

• 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.
• 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).
• Add both the can of broth and can of water and simmer for ½ hr - 45 mins. Stir occasionally to prevent any sticking.
• 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.
• 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 :)