Best Smoky Sirloin Stew With Watercress Dumplings Recipes

CHICKEN STEW WITH PARSLEY DUMPLINGS

Steps:

• In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
• Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.

SPANISH STYLE CHICKEN AND DUMPLINGS

Steps:

• In a small sauce pot combine the stock and saffron, bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep.
• In a large deep skillet with a lid or a Dutch oven heat extra-virgin olive oil over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onions and garlic as you chop them and add the bay leaves, salt and pepper, to taste, and thyme. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.
• While vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids to package directions for the biscuits.
• Drop 8 small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with tight fitting lid and cook for 5 to 6 minutes.
• Ladle into shallow serving bowls and serve.

BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS

Steps:

• For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
• Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.
• For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.
• Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary.

ITALIAN CHICKEN AND DUMPLINGS

Steps:

• Place a large pot of water on to boil for gnocchi.
• Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
• Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
• Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
• Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
• Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

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.