BEEF AND MUSHROOMS WITH BACON HERBED DUMPLINGS

BEEF AND MUSHROOMS IN A SAVORY GRAVY WITH BACON HERBED DUMPLINGS
BEEF AND MUSHROOMS IN A SAVORY GRAVY WITH BACON HERBED DUMPLINGS

 

     Beef in savory gravy is comfort food at its finest.  Why should chicken have all the fun? Best of all, you can cook it on the stovetop, in the oven, or in a slow cooker. You can customize it by changing out the vegetables, but whatever you do, don’t mess with the gravy.  It is absolutely delicious.

INGREDIENTS:

1 lb beef, bite sized pieces

3 slices bacon

2 cups fresh mushrooms, sliced

1 medium onion, chopped

1 ½ cups carrot, cut into bite sized pieces

2 cloves garlic, minced

½ stick butter

2 TBSP Worcestershire sauce

1/3 cup AP flour

1 cup beef broth

1 cup red wine (I used Cabernet Sauvignon)

Salt and pepper to taste

A little rosemary is always very nice with beef.  Add ½-3/4 tsp

PREPARATION:

Marinate beef in ½ cup of the wine for 30 min.

Heat a large heavy dutch oven and cook bacon until crisp.  Remove.

Add butter to the grease and cook the mushrooms, onion, garlic, and carrots until barely soft.  Remove with slotted spoon.

In same pan, sear the beef over medium high heat, then reduce heat and let simmer covered until tender and no longer pink.  Scrape the fond from the bottom and sides of pan here and there.  Add Worcestershire and flour.  Stir until you have a gummy mess and it will be perfect.  Slowly add the beef broth and remaining ½ cup wine stirring constantly to avoid lumps.  Cover and simmer until meat is tender.  Depending on what cut of beef you used, it will probably take a good hour.

Return the vegetables and let simmer until gravy is nice and thick and vegetables are fork tender.

ONIONS, CARROTS, GARLIC AND MUSHROOMS
ONIONS, CARROTS, GARLIC AND MUSHROOMS
ADD THE BEEF
ADD THE BEEF
ADD THE FLOUR, THEN ADD WINE AND BEEF BROTH
ADD THE FLOUR, THEN ADD WINE AND BEEF BROTH

DUMPLING INGREDIENTS:

2 ½ cups AP flour

1 TBSP baking powder

½ tsp salt

1 tsp parsley

1/2 tsp thyme

1/2 tsp tarragon

½ tsp basil

1/3 cup salted butter

2 eggs

2/3 cup buttermilk

Crumbled bacon

PREPARATION:

Mix all dry ingredients with a fork or whisk.  Add cold butter in chunks and use a pastry blender until mixture is crumbly.  Make a well in the center and add the eggs, beating them up a bit.  Add the buttermilk and mix well.  Add crumbled bacon last.

Drop dumpling batter in batches of about a third of a cup.  Cover and let simmer for 15 – 20 min.

BEEF AND MUSHROOMS WITH BACON HERBED DUMPLINGS (4)

Beef and Mushrooms with Bacon Herbed Dumplings (5)

Beef and Mushrooms with Bacon Herbed Dumplings (6)

DROP THE DUMPLINGS OVER THE SIMMERING GRAVY AND MEAT
DROP THE DUMPLINGS OVER THE SIMMERING GRAVY AND MEAT
BEEF AND MUSHROOMS WITH BACON HERBED DUMPLINGS
BEEF AND MUSHROOMS WITH BACON HERBED DUMPLINGS

NOTE:  This can also be finished in the oven if you prefer. After you put the cobbler on top, bake for 25 min at 350 °F.  Cobbler should be golden brown and slightly crispy to the touch.

By Tika, for Chew Wanna Eat? © 2015

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