SEASONED GROUND BEEF AND DUMPLINGS WITH VEGGIES
Before going into a description of this recipe, I want to thank CaramelPie (a Chef at Food.com a.k.a. "ZAAR")for inspiring me with her Chicken and Dumplings recipe. If it wasn't for her, I would never be able to make dumplings.Now to go on with my description for this recipe.Sometimes you just want some other type of meat besides chicken with dumplings, so I came up with this. You could make the dumplings the drop type,but I suggest rolling the dough out. It makes for a more evenly cooked finished dumpling. If you try this I sure hope you enjoy it. :) Submitted to "ZAAR" on December 23, 2008. Re-posted to here on June 27th.,2011
Provided by Rose Daly @shapeweaver
Categories Beef
Number Of Ingredients 10
Steps:
- Mix together flour,salt and shortening in a large bowl until small crumbs are formed,then add milk until well blended.
- Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
- Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick,and cut into even sized squares.
- Let " air 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.
- 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.
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