1 1/2 cups of all purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1 egg
1/2 cup of milk

Mix dry ingredients together.

Beat the egg in a separate bowl and add the milk.

Stir into dry ingredients.

Drop the dumpling dough by tablespoonful onto your gently boiling thickened stew.

Cook, covered 15 minutes, turning dumplings every few minutes with a spoon.

Serve with minced parsley as a garnish if desired.

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Although it’s not much to look at (we were a little horrified to see it up-close-and-personal on the home page!), it’s a delicious & satisfying meal, best enjoyed with any kind of side salad, a glass of red wine, perhaps,  and if you really don’t care about carbs, some garlic bread is always fabulous.

• 1 lb. – lean ground beef
• 5 (or more!) – big mushrooms, sliced
• 1 – onion, finely chopped
• 3 cloves (or more!) – Garlic, minced
• 2 tbsp. – extra virgin olive Oil
• 1 – medium sized jar of (Ragu is best!) pasta sauce
• 4 servings – dry spaghetti
• 1-2 – tbsp. salt
• Parmesan Cheese – at the table

1. Arrive home in a rush – Start by boiling water for the spaghetti.
2. As soon as water reaches rolling boil, throw in a teaspoon or 2 of salt
3. Brown ground beef well, over a medium-high heat for a few minutes, breaking up with spoon as it cooks.
4. Drain excess fat if any.
5. Add oil, mushrooms, onion and garlic and cook with the beef for a few minutes or until onion is tender.Blend in pasta sauce. Bring to the boil. Reduce heat. Simmer, uncovered, over medium heat, until your spaghetti is cooked.
6. Drain spaghetti.
7. Divide spaghetti between serving bowls, top with pasta sauce, and each person can sprinkle with Parmesan to taste.