Stew with Sour Cream Dumplings

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.