Ingredients Jump to Instructions ↓

  1. 2 pounds lean ground beef

  2. 1/2 cup BREAKSTONE'S® Sour Cream

  3. 3 tablespoons onion soup mix

  4. 1 egg, beaten

  5. 1-1/2 cups soft bread crumbs

  6. 1/4 cup butter

  7. 1 can (8 ounces) mushroom stems and pieces, drained

  8. 1-2/3 cups water SAUCE:

  9. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  10. 1/4 teaspoon poultry seasoning

  11. 1 teaspoon dried minced onion


  13. 2 cups all-purpose flour

  14. 4 teaspoons baking powder

  15. 1 tablespoon poppy seed

  16. 1 teaspoon celery salt

  17. 1 teaspoon poultry seasoning

  18. 2 teaspoons dried minced onion

  19. 1/4 cup vegetable oil

  20. 3/4 cup plus 2 tablespoons milk

  21. 1/4 cup butter, melted

  22. 2 cups soft bread crumbs

Instructions Jump to Ingredients ↑

  1. In a bowl, combine first five ingredients. Shape into 16 balls. Melt butter in a skillet; brown meatballs over medium-low heat. Stir in mushrooms, soup and water. Simmer 20 minutes, adding more water if necessary. Turn into a 3-qt. baking dish. If extra sauce is desired, combine cream of chicken soup, poultry seasoning and minced onion in a small saucepan. Cook until heated through. Remove from heat and stir in sour cream; pour over meatball mixture. For dumplings, combine flour, baking powder, poppy seed, celery, salt, poultry seasoning and onion in a bowl. Stir in oil and milk. Combine butter and bread crumbs. Drop heaping tablespoonful of dough into buttered crumbs; roll to coat evenly. Cover meatball mixture with dumplings. Bake, uncovered, at 400° for 20-25 minutes or until dumplings are golden. Yield: 4-6 servings.


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