Mushroom Beef Stew With Dumplings(Pressure Cooker)
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 lbs stew meat
- 8 ounces sliced mushrooms, well drained
- 1 (10 3/4 ounce) can cream of mushroom soup
- 11 3⁄4 ounces French onion soup
- 1 tablespoon Worcestershire sauce
- 2 cups water
- 2 (24 ounce) bags frozen stew vegetables
- quick dumplings
- 1 tablespoon butter
- 1 1⁄2 cups Bisquick baking mix
- 2⁄3 cup milk
- 1 egg, large, beaten
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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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania