Recipe - Stew With Sour Cream Dumplings

2 pound Good quality beef; cubed
2 md Onions; chopped
2 tablespoon Oil; for sauteing
2 One half cup Hot water
1 cn Tomatoes ready minced ;
undrained
1 cn Tomato paste; 6 oz. size
1 pack Fresh mushrooms; cut or sliced up
1 cup Carrots; thinly cut or sliced up
One half cup Celery; chopped
One fourth cup Water; cold
2 tablespoon Allpurpose flour
Salt & pepper to taste

DUMPLINGS
2 cup Buttermilk baking mix
1/3 cup Butter; melted
1 cup Sour cream
1 teaspoon Parsley

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 cut or sliced up mushrooms. Do not clean
mushrooms in water, use a mushroom brush or damp paper towel. Heat to
boiling stirring occasionaly and cook for about 1 One half 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 spoonfulls onto hot meat mixture and bake
in preheated 450 oven for 10 minutes or till dumplings are browned on top.

NOTES : May use 4oz. can of mushrooms for the fresh, undrained. I haven't
tried it in a crock pot, but I imagine you could cook through the day, add
the carrots and celery Three fourths hour before dinner, and then place in oven with
dumplings on top. I have a crock pot with removeable crock, which is
ovenproof.
Recipe by: NotABNRMLOriginal Posted to TNT Prodigy's Recipe Exchange
Newsletter by NotABNRML@aol.com on Aug 16, 1997