Bisquick Lamb Stew With Irish Dumplings |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
Irish or not, try this delicious dinner-in-a-dish with parsley dumplings up top. Ingredients:
2 tablespoons shortening |
2 lbs lamb shoulder, cut into 2-inch cubes |
4 cups water |
2 teaspoons salt |
1/4 teaspoon pepper |
1 bay leaf |
3 medium carrots, cut into 1-inch slices |
1 medium onion, thinly sliced |
1 medium potato, pared and cut into 1-inch cubes |
1 cup peas |
2 tablespoons bisquick baking mix |
1/4 cup water |
2 cups bisquick baking mix |
1/4 cup snipped parsley |
2/3 cup milk |
Directions:
1. Melt shortening in large skillet; brown meat well.
2. Spoon off drippings.
3. Add 4 cups water, the salt, pepper and bay leaf.
4. Heat to boiling; reduce heat.
5. Cover and cook about 2 hours, stirring occasionally.
6. Stir in carrots, onion and potato; cook 20 minutes longer.
7. Stir in peas.
8. Blend 2 Tablespoons baking mix and 1/4 cup water; stir into stew.
9. Cook over medium heat until mixture thickens and boils.
10. FOR THE DUMPLINGS:.
11. Stir 2 cups baking mix, the parsley and milk to a soft dough.
12. Drop dough by spoonfuls onto boiling stew.
13. Cook UNCOVERED over low heat 10 minutes; COVER and cook 10 minutes longer.
14. 6 servings.
15. Betty Crocker’s Bisquick Cookbook.
|
|