This is just a little twist on an old favorite. I was craving chicked and dumplings, but I only had a pound of lean ground beef, so I just made some adjustments.
Cook that meat up in a large pot.
While it cooks, prep your veggies. I used 3 cloves of garlic, 1/2 large red onion, 3 stalks of chopped celery, 1/3 bag of matchstick carrots and 1/2 container of sliced mushrooms.
Also, you can prep your dumplings, by combining 1 1/3 cups light bisquick with 6 tbsp fat free milk.
Add the veggies to the meat, season with salt, pepper and basil to taste, and cook until tender.
Once the veggies are ready, add about 1/2 carton of beef stock, 2 tbsp butter, 2 tbsp flour, and about 1/2 cup of white wine. Combine until smooth.
Bring to a boil.
Drop dumplings into boiling broth with a spoon. Cook uncovered for 10 minutes.
They will puff up like this. Yum.
Then cook covered for another 10 minutes.
Serve it up! You can also add a sprinkle of parmesan if you like.
Perfect for a cold, dreary night!