beef cassoulet with herb dumplings
- Categories
- Meat
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean or regular ground beef |
| 1 cup | Water |
| 1 teaspoon | Dried oregano leaves |
| ½ teaspoon | Dried basil leaves |
| 2 | Cloves garlic; finely chopped |
| 1 | Stalk celery; thinly sliced (about 1/2 cup) |
| 1 | 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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