Meatball Stew And Dumplings

• 1 lb. ground beef
• 2 small minced onions
• 3/4 c. dried bread crumbs
• 1 Tbsp. parsley
• 1/8 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. Worcestershire sauce
• 1 egg
• 1/2 c. water
• 2 Tbsp. oil
• 2 Tbsp. buttermilk baking mix
• 3 potatoes, chopped
• 4 carrots, chopped
• 1 small onion, chopped
• 1 green pepper, chopped
• 2 celery sticks, chopped

1. Mix ground beef, onions, bread crumbs, parsley, salt and pepper, Worcestershire sauce, egg and water.
2. Form into small balls.
3. Brown in oil.
4. Add 1/4 cup water.
5. Simmer 10 to 15 minutes. Remove balls.
6. Blend in baking mix, salt, pepper and 1/2 tsp. paprika into the fat in skillet.
7. Stir in 2 cups water.
8. Heat to boil, stirring constantly.
9. Add balls, carrots, potatoes, green pepper, celery and onion.
10. (Add water if needed.)
11. Mix dumplings according to package (buttermilk baking mix).
12. Drop by spoonfuls into hot stew.
13. Cook, uncovered on low for 10 minutes.
14. Then cover and cook 5 to 10 minutes longer.
15. Remove dumplings and stir in 3/4 cup sour cream.

ground beef, onions, bread crumbs, parsley, salt, pepper, worcestershire sauce, egg, water, oil, buttermilk baking mix, potatoes, carrots, onion, green pepper, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673546 (may not work)