Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter, cold and cubed
- ½ cup milk
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Heat a deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add onion and garlic to the pan. Cook for 4–5 minutes until the onion softens. Stir in Worcestershire sauce, thyme, salt, and pepper.
- Sprinkle flour over the mixture. Stir and cook for 1–2 minutes. Slowly add beef broth while stirring, and bring to a gentle simmer. Let it thicken.
- In a bowl, mix flour, baking powder, and salt for the dumplings. Cut in butter until crumbly. Stir in milk until just combined to form a soft dough.
- Drop spoonfuls of dough over the simmering beef. Cover and reduce heat to low. Let the dumplings steam for 15 minutes until puffed and cooked through.
- Remove from heat, sprinkle with chopped parsley if desired, and serve warm.
Notes
- Don’t overmix your dumpling dough or they may turn dense instead of fluffy.
- Keep the lid closed while dumplings are steaming to trap heat and moisture.
- Add peas or carrots with the onions for a vegetable-packed version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American