*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We really loved this recipe but I revised it a bit for use in the crock pot. I used the same ingredients but added a green pepper. I browned the meat in a skillet then sauteed the onion and garlic and placed all of the ingredients in a crock pot but I cut the amount of water down to 3 cups. I cooked it on high for 4 hours and added the dumpling mix and cooked it an additional 20 min until dumplings were done. I doubled the dumpling recipe but found that it was the consistency of pancake batter so I would reduce the amount of milk next time. Perhaps just add milk until it reached the desired consistency. The flavor was absolutely fantastic.
This was really delicious. I made this in the crockpot. I followed all the directions as stated except I cut the amount of water in half. I also took the suggestion of the other reviewers and added just enough water to make a dough and it worked like a charm. Thank you so much for sharing your great recipe.
I followed the directs exactly since I'm not a real cook and ended up with pork soup thickened with corn meal. 2 qts. is way too much fluid. I compared this to my mother's stew recipe (using 1 lb. more meat) and it only uses 3 c. liquid. 1/2 c. milk for the dumplings makes a thin batter like another reviewer said and mine just disintegrated in the stew and made a medium thick gravy with all that fluid. I would also cut back on the thyme since marjoram is similar. I will say I liked the taste and will try it again using 3 cups of water or broth and adding milk to the dumpling mixture a little at a time until it reached bisquick dough consistency.
This was absolutely awesome. I made this recipe exactly as written. I did let the the dumpling dough sit for a few minutes before adding to the stew. I used the mixing spoon and made huge dumplings. They did disintegrate just a bit but this added to the stew and made an awesome gravy. The actual dumpling was delicious. I will definitely make again. Thanks so much for sharing.
Just made this tonight! I didn't have bouillon so used 1 quart of beef broth. Also just mixed the dumpling mixture until it was the right consistency. Came out very good and hubby loved it! Something tasty and different to make on a cold night. Thanks for the great recipe!
This was excellent. I only had chicken bullion and was missing some ingredients so I substituted garlic powder for garlic rosemary instead of Thyme and omitted the marjoram and bay leaves it was Very tasty I can't wait to make it with the proper ingredients I'll bet it's even better. I do believe the 1/2 cup of milk is a bit to much i had to thicken my dumplings up so they would stick together when I dropped them in to boil perhaps cut the milk and add a little at a time until you reach a good thick/well mixed consistency..
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