Meatball Stew With Egg Dumplings |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Another recipe from Strictly Thrifty using Bisquick. Serve with Lettuce Wedges with French Dressing and Coconut Dream Cake. Ingredients:
1 lb ground beef |
3 tablespoons sour cream |
1/4 cup onion, chopped |
1 tablespoon parsley flakes |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (10 1/2 ounce) can condensed cream of celery soup |
3 tablespoons sour cream |
1 (15 ounce) can peas or 1 (15 ounce) can green beans (undrained) or 1 (15 ounce) can sliced carrots (undrained) |
1 (15 ounce) can canned potatoes, drained and sliced |
2 cups bisquick baking mix |
2 tablespoons milk |
Directions:
1. Mix ground beef, 3 Tblsp. sour cream, onion, parsley flakes, salt and pepper. Shape mixture into 1-inch balls; brown meatballs on all sides over medium heat in large skillet.
2. Mix soup, 3 Tblsp. sour cream, peas (with liquid) and potatoes; pour over meatballs. Heat to boiling, stirring frequently.
3. Stir remaining ingredients to a soft dough. Drop dough by spoonfuls onto hot mixture.
4. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
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