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Name: Laredo Beef with Chili Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 tb Butter; 1/2 ts Cumin; 3/4 c milk; 1 ts Chili powder; 1/4 c Flour; 2 lb Boneless beef chuck, lean; 1/4 ts Pepper; 2 c Biscuit mix; 1 12-oz can Whole-kernel corn (up to 16-oz); 1 16-oz can Red kidney beans; 2 tb Vegetable oil; 2 ts Salt; 1 lg Onion chopped; 1 ts Chili powder; 1 cube Beef bouillon

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INGREDIENTS

1 tb Butter
1/2 ts Cumin
3/4 c milk
1 ts Chili powder
1/4 c Flour
2 lb Boneless beef chuck, lean
1/4 ts Pepper
2 c Biscuit mix
1 12-oz can Whole-kernel corn ; (up to 16-oz)
1 16-oz can Red kidney beans
CHILI DUMPLINGS-----
2 tb Vegetable oil
2 ts Salt
LELAND CGVH43B
1 lg Onion ; chopped
1 ts Chili powder
1 cube Beef bouillon

Servings

INSTRUCTIONS

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 : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Laredo Beef with Chili Dumplings

1 tb Butter
1/2 ts Cumin
3/4 c milk
1 ts Chili powder
1/4 c Flour
2 lb Boneless beef chuck, lean
1/4 ts Pepper
2 c Biscuit mix
1 12-oz can Whole-kernel corn (up to 16-oz)
1 16-oz can Red kidney beans
 CHILI DUMPLINGS-----
2 tb Vegetable oil
2 ts Salt
 LELAND CGVH43B
1 lg Onion chopped
1 ts Chili powder
1 cube Beef bouillon

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     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (300g)
Recipe Makes: 8

Calories: 547
Calories from Fat: 266 (49%)

Amt Per Serving		% DV

	Total Fat 29.5g	39 %
	Saturated Fat 10.7g	53 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 2.4g
Cholesterol 79.7mg		25 %
Sodium 713.1mg		25 %
Potassium 681.1mg		18 %
Total Carbohydrate 41.1g		12 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 35.7g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 547

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