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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker. | 2. lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes. | 3. Quick release the pressure and remove the lid. | 4. Stir in the thawed stew vegetables. | 5. Bring to a simmer and then drop tablespoon dollops of the dumpling batter. | 6. Lock the lid into place and bring to low pressure for 5 minutes. | 7. Quick release the pressure and remove the lid. | 8. Stir the stew, be careful not to break the dumplings. | 9. DUMPLINGS. | 10. cut the butter into the Bisquick until crumbly. | 11. Combine the milk and beaten egg. | 12. Add to dry mixture. Stir until just blended. | 13. Add salt and pepper to taste after cooking the dumplings and stew. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	3	lb		1210.4027	0.0	269.2806	6.8
mushroom	8	ounces	sliced drained	77.1106	15.3994	5.0802	1.1113
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
french onion soup	11 3/4	ounces		119.9184	15.8559	5.2964	3.964
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
stew vegetable	2	bags		1210.4027	0.0	269.2806	6.8
dumpling				-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
bisquick baking mix	1 1/2	1/2		1210.4027	0.0	269.2806	6.8
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.