Laredo Beef with Chili Dumplings

Ingredients:
  • 2 lbs Boneless beef chuck
  • 1/4 cup Flour
  • 2 tsp Salt
  • 1 tsp Chili powder
  • 12 to 1 can Whole-kernel corn
  • 16 oz. can Red kidney beans
  • 1 cube Beef bouillon cube
  • 1/2 tsp Cumin
  • 1/4 tsp Pepper
  • 2 Tbsp Oil
  • 1 large Onion, chopped
Chili Dumplings Ingredients:
  • 1 Tbsp Butter
  • 1 tsp Chili powder
  • 3/4 cup Milk
  • 2 cup Biscuit mix
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Preparation:

Trim all fat from beef and cut into 1" cubes. Shake meat with flour, salt, chili powder, cumin and pepper in a paper bag to coat well. Add beef cubes to oil, a few at a time, and brown. Stir in onion and sauté until soft.

Drain liquids from corn and beans into a large measuring container, add water, if needed,to make 3 cups. Stir into beef mixture with beef bouillon cube and cover. Heat to boiling; lower heat and simmer for 2 hours or until beef is tender. Stir in corn and beans; heat to boiling again. While vegetables heat, make chili dumplings.

Heat 1 tablespoon butter with chili powder in a small saucepan until bubbly. In large bowl add milk and chili-butter mix all at once and stir with a fork until evenly moist. Drop batter by tablespoon on top of boiling stew to make 12 mounds. Cook uncovered, 10 minutes. Cover. Cook 10 minutes longer or until dumplings are fluffy-light.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:


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