In large skillet, brown ground beef in 2 tablespoons of oil; drain.
Add spaghetti sauce, mushrooms, salad dressing, and water; mix well.
Bring to boil.
Reduce heat, simmer while preparing dumplings, stirring occasionally.
In medium bowl, combine the flour, baking powder and salt; blend well.
In small bowl, combine spinach, cheese, 2 tablespoons of oil, egg and 1/4 cup of milk; mix well.
Add to dry ingredients; stir until just moistened, adding more milk if necessary to form a soft dough.
Drop by rounded tablespoonfuls onto hot stew mixture.
Cover tightly.
Simmer 12-15 minutes or until the dumplings are fluffy and no longer doughy on bottom.
Ingredients:
1 lb ground beef
2 tablespoons oil
1 (32 ounce) jars spaghetti sauce ( any kind)
1 (4 1/2 ounce) jars sliced mushrooms
2 tablespoons creamy garlic dressing or 2 tablespoons Italian salad dressing
1/4 cup water
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup frozen chopped spinach, thawed and squeezed to drain
1/2 cup grated romano cheese or 1/2 cup grated parmesan cheese
2 tablespoons oil
1 eggs
1/4-1/3 cup milk
Steps/Methods:
In large skillet, brown ground beef in 2 tablespoons of oil; drain.
Add spaghetti sauce, mushrooms, salad dressing, and water; mix well.
Bring to boil.
Reduce heat, simmer while preparing dumplings, stirring occasionally.
In medium bowl, combine the flour, baking powder and salt; blend well.
In small bowl, combine spinach, cheese, 2 tablespoons of oil, egg and 1/4 cup of milk; mix well.
Add to dry ingredients; stir until just moistened, adding more milk if necessary to form a soft dough.
Drop by rounded tablespoonfuls onto hot stew mixture.
Cover tightly.
Simmer 12-15 minutes or until the dumplings are fluffy and no longer doughy on bottom.
