MEXICAN BEEF AND DUMPLINGS
"My husband and I love this spicy ground beef concoction seasoned with chili powder," shares Sue Gronholz of Beaver Dam, Wisconsin. "The cornmeal dumplings-are a fun variation, and they can be stirred up in no time.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Cover and simmer for 15 minutes. , For the dumplings, combine the flour, cornmeal, baking powder and salt; stir in milk just until combined. Drop into eight mounds onto boiling mixture. Reduce heat; cover and simmer for 12-15 minutes or until the dumplings test done. (Do not lift the cover while simmering.)
Nutrition Facts : Calories 431 calories, Fat 16g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 1095mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 29g protein.
BEEF STEW WITH DUMPLINGS
I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.
Provided by carolj
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 5
Number Of Ingredients 18
Steps:
- In a bowl, toss cubed beef with flour to coat.
- Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
- Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
- In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
BEEF CASSEROLE AND DUMPLINGS
This is a very easy casserole dish - my children would eat it every day if they could!
Provided by lovingbeingmum
Time 9h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat 2 tbspoons of oil in a large pan.
- Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
- Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
- Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
- Add the flour and mix
- Add the beef stock, tomatoes, red wine and Worcester sauce.
- Season with salt and pepper, bring to the boil, reduce heat and add to pot.
- Add bouquet garni and whole garlic bulb to pot. Stir well.
- Oven - 160c for 2.5 - 3 hours
- Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
- When cooked remove bouquet garni and garlic bulb.
- For the dumpling -
- Turn oven up to oven to 190degrees C or gas 5
- Put your flour into a mixing bowl
- Using a coarse grater, grate very cold butter into the flour
- Add herbs and a pinch of salt and pepper
- Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
- Add a some cold water to help bind it
- Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir.
- brush dumplings with beaten egg to glaze
- Place the dumplings on top of your fully cooked stew.
- Cook in the oven for 30 minutes until golden brown.
JAMAICAN BEEF DUMPLINGS
Provided by Maggie Ruggiero
Categories Appetizer Fry Quick & Easy Oscars Father's Day Dinner Ground Beef Poker/Game Night Party Potluck Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30 dumplings
Number Of Ingredients 9
Steps:
- Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.
- Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
- Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.
BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS
A hearty Mexican Stew with tender cornbread dumplings. Much of the prep time can be done the day before.Prep time does not include doing the chiles.
Provided by Barb G.
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chilies in a 10-by-15-inch pan.
- Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
- (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
- Peel and discard peels, stems, seeds, and viens.
- Cut chilies into about 1/2 inch pieces.
- Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
- In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
- Add chilies, remaining broth, 2 cups water and oregano.
- Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
- about 1 hour.
- Stir in corn.
- In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
- Pour stew into a 3-quart cassrole (about 9x13 inch).
- Preheat oven to 400 degrees.
- Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
- In another bowl, beat egg to blend; mix in buttermilk.
- Add egg to cornmeal mixture and stir just stir until evenly moistened.
- Drop 1/4- cup portions evenly over stew.
- Bake about 20 minutes, until dumplings are firm and lightly browned.
- Spoon portions into bowls, add salt to taste.
- NOTE; May be assembled thruogh step 9, up to 1 day ahead.
- Chill airtight.
CZECH BREAD DUMPLINGS (KNEDLíKY)
I'm very excited to be showing you my take on knedlíky. It's easy, fun to make, and incredibly comforting. If you're a fan of dumplings, especially ones that are extraordinarily good at soaking up gravy, you'll want to add these to the rotation. Serve hot with gravy.
Provided by Chef John
Categories Dumplings
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
- Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
- Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
- Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
- Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
- Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
- Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a steady simmer.
- Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
- Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
- Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
- Repeat Steps 9 to 11 to cook remaining dough.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 34.7 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 262.3 mg
MEXICAN CHICKEN AND DUMPLINGS
Make and share this Mexican Chicken and Dumplings recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes.
- Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
- Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes.
- Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.
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