Savory Beef and Dumpling Casserole
This Savory Beef and Dumpling Casserole transforms leftover pot roast into a delightful comfort food that warms both the heart and soul. Inspired by a friend's recovery journey, this dish marries tender beef, hearty mushrooms, and light, fluffy dumplings in a creamy, flavorful sauce that's perfect for any occasion. It's an ideal way to utilize leftovers while creating a meal that's both nourishing and satisfying, bringing joy to those who need it most. Serve it on a chilly night or whenever you crave a dish that feels like a warm hug.
6
Servings
300
Calories
10
Ingredients
Ingredients
Boiling water
5 cups (Boiled)
Beef bouillon granules
2 tablespoons (Granulated)
Dry pasta dumplings
0.5 package (12 ounces) (Uncooked)
Cream of mushroom soup
1 can (10 ounces) (Ready to use)
Canned mushrooms
1 can (7 ounces) (Drained)
Butter
1/4 cup (Melted)
Onion soup mix
1 package (1 ounce) (Dry)
Half-and-half cream
1/2 cup (Liquid)
Ground pepper
1/2 teaspoon (Ground)
Sour cream
1/2 cup (optional) (As desired)
Instructions
1
In a large pot, combine the boiling water and beef bouillon granules. Bring to a boil.
2
Add the dry pasta dumplings to the boiling broth and cook briefly until just tender. Drain the dumplings, saving the broth for later use.
3
While the dumplings are cooking, slice the leftover pot roast into strips or chunks.
4
In a large skillet or wok, melt butter over medium-high heat. Add the sliced roast along with any leftover onion slices and spices that were on top of the roast. Sauté until heated through.
5
In a mixing bowl, combine the cream of mushroom soup, dry onion soup mix, drained mushrooms, half-and-half, ground pepper, and 1 cup of the reserved broth from the dumplings. Mix well.
6
Pour the mixture over the sautéed meat and bring to a gentle simmer. Cook for about 10 minutes, allowing the flavors to meld.
7
Gently fold the cooked dumplings into the beef mixture and let everything simmer together on low heat for an additional 10-15 minutes.
8
If desired, stir in sour cream before serving, though it can be omitted based on preference. Taste and adjust seasoning if necessary; usually, additional salt is not needed due to the flavors already present.
Nutrition Information
18g
Fat
22g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in Savory Beef and Dumpling Casserole?
The recipe uses leftover pot roast, sliced into strips or chunks, as the main protein source.
How many servings does this casserole provide?
This recipe is designed to yield 6 servings.
What are the calorie counts per serving?
Each serving contains approximately 300 calories.
Do I need to save the water used to boil the dumplings?
Yes, you should save the broth created from the boiling water and beef bouillon, as 1 cup is used later in the sauce.
Is sour cream a required ingredient?
No, sour cream is optional and can be stirred in at the end based on your personal preference.
Should I add extra salt to this dish?
Additional salt is usually not needed because the bouillon, onion soup mix, and canned soup already provide significant flavor and sodium.
What type of pasta should I use?
The recipe calls for half a package (12 ounces) of dry pasta dumplings.
How long should the beef mixture simmer before adding dumplings?
The beef and sauce mixture should simmer for about 10 minutes to allow the flavors to meld before the dumplings are added.
What ingredients are in the creamy sauce?
The sauce is made from cream of mushroom soup, dry onion soup mix, canned mushrooms, half-and-half, ground pepper, and reserved beef broth.
Can I use fresh onions in this recipe?
The recipe suggests using any leftover onion slices that were cooked with the original pot roast, along with a dry onion soup mix.
What is the fat content per serving?
Each serving contains 18g of fat.
How many carbohydrates are in this dish?
There are 22g of carbohydrates per serving.
How much protein is in one serving?
Each serving provides 15g of protein.
What is the best way to prepare the meat for the casserole?
Slice the leftover pot roast into strips or chunks and sauté them in butter until heated through.
What size can of mushroom soup is needed?
You will need one 10-ounce can of cream of mushroom soup.
Do I drain the canned mushrooms?
Yes, the recipe specifies using one 7-ounce can of mushrooms, drained.
How long do the dumplings simmer with the beef?
Once folded in, the dumplings should simmer with the beef mixture on low heat for an additional 10-15 minutes.
What is the preparation for the beef bouillon?
Combine 2 tablespoons of beef bouillon granules with 5 cups of boiling water to create the cooking broth.
Can I use a wok for this recipe?
Yes, the instructions mention using a large skillet or a wok to sauté the meat.
What is the texture of the dumplings in this dish?
The recipe describes the dumplings as light and fluffy.
How much butter is required?
You will need 1/4 cup of butter for sautéing the roast.
What is the amount of half-and-half cream used?
The recipe calls for 1/2 cup of half-and-half cream.
Is this recipe good for using leftovers?
Yes, it is specifically designed to utilize leftover pot roast and any accompanying cooked onions or spices.
Can I use ground beef instead of pot roast?
While the recipe is designed for leftover pot roast, you could use other cooked beef, though the texture and flavor profile may change.
What is the category of this recipe?
This recipe is categorized under 'Meat'.
How much ground pepper should be added?
The recipe calls for 1/2 teaspoon of ground pepper.
Is there a specific way to cook the dumplings initially?
They should be cooked in the boiling beef broth until just tender before being drained.
Does this recipe include dietary fiber information?
No, the dietary fiber content is not specified for this recipe.
How much onion soup mix is needed?
Use one 1-ounce package of dry onion soup mix.
What inspired this recipe?
The recipe was inspired by a friend's recovery journey and aims to provide comfort and nourishment.