How To Make Mince and Dumplings
Loaded with mouthwatering flavors, this mince and dumplings recipe serves a filling dish made with dumplings-topped ground beef and tomato sauce.
- 1tbspvegetable oil
- 1lbground beef,80/20
- 8ozyellow onion,finely diced
- 2celery sticks,finely diced
- 5ozcarrot,finely diced
- 2garlic cloves,peeled, finely chopped
- ¼tspground black pepper
- 2tbsptomato paste
- 5ozred wine
- 14oztomatoes,chopped and canned
- 1½cupsbeef stock
- 1tbspworcestershire sauce
- 1bay leaf
- 1cupall-purpose flour
- 2½ozvegetable shortening
- 2tspfresh parsley,chopped, for garnish
To a large sauce pan with a lid, add the vegetable oil over medium heat.
Add the ground beef and brown. Add the onions and cook for about 5 minutes until they start to soften. Add the celery, carrots, and garlic, cook for 1-minute while stirring.
Add the salt, pepper, and tomato paste and stir to combine.
Stir in the wine. Mix well and scrape any brown bits from the bottom of the pan, then simmer for 1 minute.
Add the chopped tomatoes, beef stock, Worcestershire sauce and bay leaf.
Turn up the heat and bring to a simmer and cook for 15 minutes while making the dumplings.
Preheat the oven to 375 degrees F.
To a bowl, add the flour, salt and shortening. Use a fork to mash the shortening into the flour until it looks like large breadcrumbs.
Slowly pour in 1 cup of cold water until turns into a soft, spongy dough.
Remove the bay leaf from the beef and vegetables.
Flour hands and form the dough into 8 balls. Place them evenly on top of the minced meat.
Cover the pan and bake for 10 minutes. Remove the lid and bake for 30 minutes further until the dumplings are browned and cooked.
Serve garnished with chopped parsley. Enjoy!
- Calories: 708.45kcal
- Fat: 44.73g
- Saturated Fat: 8.99g
- Trans Fat: 1.36g
- Monounsaturated Fat: 12.68g
- Polyunsaturated Fat: 1.49g
- Carbohydrates: 42.08g
- Fiber: 5.33g
- Sugar: 16.04g
- Protein: 26.95g
- Cholesterol: 80.51mg
- Sodium: 845.02mg
- Calcium: 100.52mg
- Potassium: 1165.57mg
- Iron: 5.28mg
- Vitamin A: 355.93µg
- Vitamin C: 24.17mg
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