Mushroom Beef Stew With Dumplings(Pressure Cooker)

"I found this recipe while surfing theNet. I use the new Campbell's Creamy Poblano and Queso Soup instead of the Cream of Mushroom. DH is a mushroom hater"
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
6
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ingredients

  • 3 lbs stew meat
  • 8 ounces sliced mushrooms, well drained
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 11 34 ounces French onion soup
  • 1 tablespoon Worcestershire sauce
  • 2 cups water
  • 2 (24 ounce) bags frozen stew vegetables
  • quick dumplings
  • 1 tablespoon butter
  • 1 12 cups Bisquick baking mix
  • 23 cup milk
  • 1 egg, large, beaten
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directions

  • Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
  • lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
  • Quick release the pressure and remove the lid.
  • Stir in the thawed stew vegetables.
  • Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
  • Lock the lid into place and bring to low pressure for 5 minutes.
  • Quick release the pressure and remove the lid.
  • Stir the stew, be careful not to break the dumplings.
  • DUMPLINGS.
  • cut the butter into the Bisquick until crumbly.
  • Combine the milk and beaten egg.
  • Add to dry mixture. Stir until just blended.
  • Add salt and pepper to taste after cooking the dumplings and stew.

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