Mushroom Beef Stew With Dumplings(Pressure Cooker)

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

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
  • 2
    cups water
  • 2
    (24 ounce) bags frozen stew vegetables
  • quick dumplings
  • 1
    tablespoon butter
  • 1 12
  • 23
    cup milk
  • 1
    egg, large, beaten
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DIRECTIONS

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