Best Mexican Beef And Dumplings Recipes

BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS

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.

SEASONED GROUND BEEF AND DUMPLINGS WITH VEGGIES

Steps:

• Mix together flour,salt and shortening in a large bowl until small crumbs are formed.
• Add milk until well blended.
• Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
• Let "dry" for about 30 minutes.
• While the dumpling dough is "drying", take a large pot and add remaining ingredients except for the beef broth and veggies.
• Cut dough into even sized squares.
• Cook ground beef until browned and onions are tender, drain if needed.
• Return beef to pan and add beef broth and veggies.
• Bring broth to a boil, and add dumplings a few at a time so the broth can continue to boil.
• Simmer for 30 minutes.
• Then eat and enjoy :).

BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN)

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.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

CHILI AND DUMPLINGS

Steps:

• 1. In a very large skillet or saucepan, over medium heat, saute onions, garlic and green pepper in the butter, until tender. Stir often.
• 2. Add ground beef and cook until completely browned. Stir and chop up the ground beef as it brownes.
• 3. Now add all remaining ingredients and cook until heated through, then lower heat med/low. Stir well. Cover and cook for 1 1/2 hours.
• 4. Now make the dumplings by combining all the dry ingredients in a medium bowl. Then add in the milk, shredded cheddar and beaten egg. Stir until just combined but still lumpy.
• 5. Drop by the spoonful ontop of the chili. Cover and continue to cook for another 25 minutes. This makes about 8 dumplings.
• 6. Spoon into serving bowls and serve warm with more shredded cheddar cheese ontop.

BEEF AND DUMPLINGS

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.

BEEF STEW WITH DUMPLINGS

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.

BEEF AND CABBAGE STEW WITH DUMPLINGS

Steps:

• Brown the ground beef in a dutch oven, drain.
• Add onions, cabbage, and celery. Cook and stir until light brown.
• Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat.
• Prepare dumplings:.
• In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms.
• Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat.
• Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.