Speedy Savory Beef & Mushroom Dumplings in Rich Pan Gravy

In a medium bowl, combine ground beef, panko breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined; avoid overmixing. Form into approximately 1-inch meatballs.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add meatballs and brown on all sides, working in batches if necessary to avoid crowding the pan. Remove meatballs from the skillet and set aside.

💡 Tip: Browning the meatballs develops a flavorful crust and adds depth to the final dish.

Add sliced mushrooms and minced garlic to the same skillet. Sauté for 3-5 minutes until mushrooms are softened and lightly browned.

💡 Tip: Scraping up any browned bits from the bottom of the pan will enhance the gravy's flavor.

Sprinkle flour over the mushrooms and garlic. Cook, stirring constantly, for 1 minute to toast the flour.

💡 Tip: Toasting the flour helps to cook out its raw taste.

Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer.

💡 Tip: Adding the broth slowly while whisking prevents lumps and creates a smoother sauce.

Stir in the condensed cream of mushroom soup until well combined. Return the browned meatballs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through and the gravy has thickened.

💡 Tip: Simmering gently allows the flavors to meld and ensures the meatballs cook through without drying out.

Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.