Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cold butter, cubed
- ½ cup milk
- Optional: chopped parsley or chives for garnish
Instructions
- Heat olive oil in a large skillet over medium heat and add the diced onion; cook until soft, then stir in garlic and cook for 1 minute.
- Add ground beef and cook until browned, breaking it up as it cooks; drain any excess fat and stir in tomato paste, cooking 1 minute.
- Sprinkle the two tablespoons of flour over the beef and stir well to coat, then slowly add beef broth while stirring to avoid lumps; add Worcestershire sauce and thyme and simmer 5 to 7 minutes to thicken.
- In a bowl whisk together one cup flour, baking powder, and ½ teaspoon salt; cut in cold cubed butter until the mixture is crumbly, then stir in milk to form a sticky dough.
- Drop spoonfuls of dough onto the simmering beef mixture, cover the skillet tightly, reduce heat to low, and steam for 15 to 20 minutes without lifting the lid.
- Remove the lid, check that dumplings are cooked through in the center, garnish with chopped parsley or chives, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be made ahead by preparing the beef base and refrigerating separately.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Beef
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg