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Beef Cassoulet with Herb Dumplings
1 pound of Lean or regular ground beef
1 cup of water
1 teaspoon of dried oregano leaves
1/2 teaspoon of dried basil leaves
2 Cloves garlic; finely
1 Stalk celery; thinly sliced
1 Onion; chopped (about 1/2
one 16 ounce can of navy or kidney beans
1 3/4 cups of beef broth
one 16 ounce can of tomatoes, diced
2 cups of Bisquick original baking mix
2/3 cup of milk
1/4 teaspoon of dried oregano leaves
1/4 teaspoon of dried basil leaves |
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COOK ground beef in Dutch oven, stirring frequently, until brown; drain. Stir in water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes; break up tomatoes. Heat to boiling; reduce heat. Mix remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). COOK uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. 6 servings. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. More Dutch Oven Recipes
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