1 Pound of Ground Beef
1 Jar of Cheese Sauce (I use Ragu Double Cheese)
6 Beef Bouillon Cubes
2 Cups of AP Flour
1 Large Egg
8 TBS Butter softened
1 tsp salt
1/2 Cup of Milk
+ Put about the same amount of water you would use to boil a pound of dry pasta in a large pot with 6 beef bouillon cubes. Put the pot over high heat until it boils. Then reduce the heat to medium-high and add 3 TBS of softened butter.
+ While the water is boiling grab a mixing bowl and start your dumpling batter. Combine the flour, egg, 5 TBS of softened butter, salt, & 1/2 cup of milk. Mix well and set aside.
+ After you add the butter to the boiling water, we are ready to add the dumplings. Get about a heaping teaspoon full at a time and flatten with your fingers. Then drop into the water and repeat until all the batter is in the pot. Drop each dumpling in a different area to help prevent sticking. After 6 or 8 dumplings its ok to go back to an area again as the dumplings should be firm enough that they won't combine with the new one.
+ Once all the dumplings are in the water stir and reduce heat to medium. Stir occasionally so they don't stick together or burn.
+ Brown the ground beef using whatever seasonings you like. Drain the fat once the beef is browned and then add the cheese sauce. Mix well and let warm over medium to medium-low heat.
+ Drain the dumplings in a strainer removing all the cooking liquid. Return the drained dumplings to the pot and pour in the cheese & meat sauce. Mix well and serve.
With sides this should feed 3 to 4 people. As a stand alone meal it feeds 2.
I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!