Laredo beef with chili dumplings

Yield: 8 Servings

Measure Ingredient
2 pounds Boneless beef chuck -- lean
¼ cup Flour
2 teaspoons Salt
1 teaspoon Chili powder
1 can Whole-kernel corn -- (12 to
16 \N Oz)
16 ounces Red kidney beans -- Canned
1 \N Beef bouillon cube
½ teaspoon Cumin
¼ teaspoon Pepper
2 tablespoons Oil
1 large Onion -- chopped
1 tablespoon Butter
1 teaspoon Chili powder
¾ cup Milk
2 cups Biscuit mix

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 saute 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. Bette...NM Source: *P Food Forum 4/25/93 MM Format Norma Wrenn npxr56b Recipe By :

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