Mushroom Beef Stew With Dumplings(Pressure Cooker)

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READY IN: 1hr 15mins
Recipe by mandabears

I found this recipe while surfing theNet. I use the new Campbell's Creamy Poblano and Queso Soup instead of the Cream of Mushroom. DH is a mushroom hater

Ingredients Nutrition

  • 3 lbs stew meat
  • 8 ounces sliced mushrooms, well drained
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 11 34 ounces French onion soup
  • 1 tablespoon Worcestershire sauce
  • 2 cups water
  • 2 (24 ounce) bags frozen stew vegetables
  • quick dumplings
  • 1 tablespoon butter
  • 1 12 cups Bisquick baking mix
  • 23 cup milk
  • 1 egg, large, beaten

Directions

  1. Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
  2. lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
  3. Quick release the pressure and remove the lid.
  4. Stir in the thawed stew vegetables.
  5. Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
  6. Lock the lid into place and bring to low pressure for 5 minutes.
  7. Quick release the pressure and remove the lid.
  8. Stir the stew, be careful not to break the dumplings.
  9. DUMPLINGS.
  10. cut the butter into the Bisquick until crumbly.
  11. Combine the milk and beaten egg.
  12. Add to dry mixture. Stir until just blended.
  13. Add salt and pepper to taste after cooking the dumplings and stew.

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