beef cassoulet with herb dumplings

6 Servings
1 pounds Lean or regular ground beef
1 cup Water
1 teaspoon Dried oregano leaves
½ teaspoon Dried basil leaves
Cloves garlic; finely chopped
Stalk celery; thinly sliced (about 1/2 cup)
Onion; chopped (about 1/2 cup)
1 can (16-oz) Navy or kidney beans; drained
1 can (14.33-oz) ready-to-serve beef broth
1 can (16-oz) whole tomatoes; undrained
2 cups Bisquick original baking mix
⅔ cup Milk
¼ teaspoon Dried oregano leaves
¼ teaspoon Dried basil leaves
 6 servings.

COOK ground beef in Dutch oven, stirring freequently, until brown; drain.

Stir in water, 1 teaspoon oregano, ½ 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.

From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .

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