TIP: You can substitute beer for beef broth!
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TIP: You can substitute beer for beef broth!
2 tsp Clabber Girl Baking Powder
1 1/2 lbs cooked roast beef cut into chunks (about 1/2 of the Cook One Serve Two Roast)
1 tsp sugar
12 oz jar beef gravy
1 tsp salt
1 lb frozen vegetables for stew
1 egg, beaten
1/2 cup beer
3/4 cup milk
For dumplings:
1 tbsp oil
1 cup flour
1 cup yellow cornmeal
Combine beef, gravy, vegetables and beer in Dutch oven. Bring mixture to simmer. Cover. In a medium bowl, whisk together flour, cornmeal, Clabber Girl Baking Powder, sugar, and salt. In a small bowl, whisk egg, milk and oil; mix well. Add egg mixture to flour mixture; mixing well. Drop dumpling mixture by tablespoonfuls into simmering stew. Cover; and cook over and cook over low heat for 25 minutes or until dumplings are firm and floating on the surface of the stew.
2 tsp Clabber Girl Baking Powder
1 1/2 lbs cooked roast beef cut into chunks (about 1/2 of the Cook One Serve Two Roast)
1 tsp sugar
12 oz jar beef gravy
1 tsp salt
1 lb frozen vegetables for stew
1 egg, beaten
1/2 cup beer
3/4 cup milk
For dumplings:
1 tbsp oil
1 cup flour
1 cup yellow cornmeal
Combine beef, gravy, vegetables and beer in Dutch oven. Bring mixture to simmer. Cover. In a medium bowl, whisk together flour, cornmeal, Clabber Girl Baking Powder, sugar, and salt. In a small bowl, whisk egg, milk and oil; mix well. Add egg mixture to flour mixture; mixing well. Drop dumpling mixture by tablespoonfuls into simmering stew. Cover; and cook over and cook over low heat for 25 minutes or until dumplings are firm and floating on the surface of the stew.