Beef Dumplings

Yields:________
Total Time:________

Ingredients:

• ¹/₂ Cup Water
• 1 Additional can or box of hot Beef Stock for thinning, if needed
• 1 Large Can GRANDS Biscuits
• 1 Tablespoon Butter
• 2 Capfuls of Kitchen Bouquet Seasoning Sauce
• 2-3 Cups Beef Broth

Equipment:

• 3 Quart Saucepan
• Colander/Strainer
• Long Handle Wooden Spoon
• Measuring Cups
• Measuring Spoons
• PAM Non-Stick Cooking Spray
• Stove

Pre-Preparation:

1. Lay out all ingredients/equipment 15 minutes prior to cooking/baking.
2. Make Beef Roast.

Cooking Tips:

1. After you separate your stock/broth from your roast, to reduce the chance of greasy dumplings, chill your stock/broth in the freezer for about 10-20 minutes or until your stock/broth is COMPLETELY cold. Then, fill a wire strainer with ice over a large mixing bowl pour your stock/broth over the ice to remove the fat and any bits of roast that remain from the stock/broth. This will produce a low fat to fat free stock/broth.
2. Be sure you have an additional box or can of stock/broth on hand in case your dumplings come out a little too thick. If they are, simply heat the broth till it is boiling and then add to the dumplings a little bit at at time.

Directions:

1. Spray the inside of your saucepan with PAM Non-Stick Cooking Spray to prevent the dumplings from sticking to the bottom of the pot.
2. In your saucepan, add in broth, water, butter, and browning/seasoning sauce.
3. Bring to a boil.
4. Pinch off your canned biscuits little bit at a time. You should be able to get about 6 dumplings per biscuit.
5. Using wooden spoon combine until well thickened and all you are left with is your beef dumplings.
6. If dumpling mixture is too thick add in about a teaspoon of HOT beef stock as needed.