MUSHROOM BEEF STEW WITH DUMPLINGS(PRESSURE COOKER)

Mushroom Beef Stew With Dumplings(Pressure Cooker) image

I found this recipe while surfing theNet. I use the new Campbell's Creamy Poblano and Queso Soup instead of the Cream of Mushroom. DH is a mushroom hater

Provided by mandabears

Categories Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

3 lbs stew meat
8 ounces sliced mushrooms, well drained
1 (10 3/4 ounce) can cream of mushroom soup
11 3/4 ounces French onion soup
1 tablespoon Worcestershire sauce
2 cups water
2 (24 ounce) bags frozen stew vegetables
quick dumplings
1 tablespoon butter
1 1/2 cups Bisquick baking mix
2/3 cup milk
1 egg, large, beaten

Steps:

Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
Quick release the pressure and remove the lid.
Stir in the thawed stew vegetables.
Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
Lock the lid into place and bring to low pressure for 5 minutes.
Quick release the pressure and remove the lid.
Stir the stew, be careful not to break the dumplings.
DUMPLINGS.
cut the butter into the Bisquick until crumbly.
Combine the milk and beaten egg.
Add to dry mixture. Stir until just blended.
Add salt and pepper to taste after cooking the dumplings and stew.

Nutrition Facts : Calories 700.1, Fat 23.9, SaturatedFat 8.8, Cholesterol 185.7, Sodium 1483.3, Carbohydrate 61.7, Fiber 10.5, Sugar 7.2, Protein 65.2