Stew with Sour Cream Dumplings
Submitted by reef
Tender beef stew loaded with mushrooms, tomatoes, and carrots, topped with golden sour cream dumplings baked until crisp on top. Hearty comfort food from the Dutch oven.
This is the kind of stew your grandmother made when the weather turned cold and nobody was leaving the house.
Cubed beef gets browned with onions, then simmers low and slow with tomatoes, mushrooms, carrots, and celery until fork-tender and thick.
But the real showstopper? Pillowy sour cream dumplings dropped right on top and baked until golden brown. That tangy richness soaks into every spoonful.
Chef Tips
- Use a cast iron Dutch oven that can go from stovetop to oven. It holds heat evenly and gives the dumplings a better crust.
- Clean your mushrooms with a dry brush or damp paper towel, never running water. Waterlogged mushrooms won’t brown properly.
- Don’t stir the dumplings once you drop them on. Let them sit on the surface so they puff up and get that golden top in the oven.
- The flour-and-water slurry thickens the stew before the dumplings go on. Whisk it in slowly to avoid lumps.
Ingredients
Directions
In a large cast iron pan or dutch oven (or other oven- stove proof pan), Cook and stir beef and onion in oil until browned.
Stir in hot water, salt and pepper, tomatoes, paste, and cleaned sliced mushrooms.
Do not clean mushrooms in water, use a mushroom brush or damp paper towel.
Heat to boiling stirring occasionaly and cook for about 1½ hours until beef is tender.
Add carrots and celery and cook another 30 minutes.
Mix water and flour and blend well.
Whisk into meat mixture stirring constantly until thickened.
Reduce heat and make dumplings.
For dumplings, mix all ingredients until a soft dough forms.
Beat vigorously 20 strokes.
Drop dough by spoonfulls onto hot meat mixture and bake in preheated 450 oven for 10 minutes or until dumplings are browned on top.
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