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Cook'n with Betty Crocker 
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Italian Spinach Dumpling Stew |
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Serves: 6 Print this RecipeJoan Schweger - Elburn, Illinois Bake-Off® Contest 34, 1990 Prize Winner Fluffy and tender spinach-cheese dumplings top this hearty stove-top stew. 1 pound ground beef 2 tablespoons oil, if desired 1 (32-ounce) jar spaghetti sauce 1 (4 1/2-ounce) jar sliced mushrooms 2 tablespoons purchased creamy garlic or creamy Italian dressing 1/4 cup water DUMPLINGS 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup frozen cut leaf spinach (from 1-lb. pkg.), thawed, squeezed to drain 1/2 cup grated Romano or Parmesan cheese 2 tablespoons oil 1 egg 1/4 to 1/3 cup milk In large skillet, brown ground beef in oil until thoroughly cooked; drain. Add spaghetti sauce, mushrooms, salad dressing and water; mix well. Bring to a boil. Reduce heat; simmer while preparing dumplings, stirring occasionally. In medium bowl, combine flour, baking powder and salt; blend well. In small bowl, combine spinach, cheese, 2 tablespoons oil, egg and 1/4 cup milk; mix well. Add to dry ingredients; stir until dry ingredients are just moistened, adding more milk if necessary to form a soft dough. Drop dough by rounded tablespoonfuls onto hot stew mixture. Cover tightly. Simmer 12 to 15 minutes or until dumplings are fluffy and no longer doughy on bottom. HIGH ALTITUDE - Above 3,500 feet: Prepare as directed above. Simmer dumplings 17 to 22 minutes. Nutrition Per Serving: Calories 560; Protein 23g; Carbohydrate 44g; Fat 32g; Sodium 1205mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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