Mike Mulligan Stew With Drop Dumplings Recipe

• 3 c. leftover roast beef or possibly chicken, cubed
• 8 med. potatoes, peeled and quartered
• 1 onion, minced
• 1 1/2 c. frzn peas, thawed
• 1 c. leftover gravy, optional
• 3 bouillon cubes compatible with meat
• 2 c. Bisquick
• 2/3 c. lowfat milk
• Salt and pepper to taste
• Water

1. Put potatoes, onions, meat and bouillon cubes into a large Dutch oven type pan.
2. Add in sufficient water to cover these ingredients.
3. Add in seasonings to taste.
4. Put cover on pan; simmer this till potatoes are just done, about 25 min, "venting" lid to prevent boiling over.
5. Stir in gravy and peas.
6. In a medium bowl mix together the Bisquick and lowfat milk using a spoon.
7. When the Mulligan Stew is starting to bubble drop the dumpling dough by the teaspoonfuls into the warm broth.
8. Lower heat to LOW.
9. Cook uncovered on low heat for 10 min; then COVER and cook on low heat for another 10 min.
10. Serves 6.
11. Variations: Carrots may be added with meat and potatoes.
12. Cooked and cubed Turkey may be used as meat.
13. NOTE: Before adding drop dumplings, if liquid is low from simmering add in sufficient to cover ingredients plus 1 inch.

leftover roast beef, potatoes, onion, frzn peas, leftover gravy, with meat, bisquick, milk, salt, water

Taken from cookeatshare.com/recipes/mike-mulligan-stew-with-drop-dumplings-60605 (may not work)