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Discover a weeknight wonder that transforms humble ingredients into a comforting meal in under an hour. These tender beef dumplings simmer in a luscious mushroom-infused gravy, perfect for busy evenings.
Yumzy
Public Recipe
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.
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