From an Adobe Oven…

I’ve had the cookbook titled “From an Adobe Oven…” by the Junior League of Pueblo in my collection for a while now and I don’t think I’ve made anything from it until a few days ago.  I tried a recipe called Beef and Dumplings because it sounded like something my two meat-loving men would like.   Hubby didn’t care for it much by my son loved it.  I liked it enough to make it again, but I’d probably rather try a new recipe than repeat this one.  To me something was off just a bit with the flavor.  I keep thinking it was perhaps the celery and bell peppers that just didn’t go well, but I’m really not sure.  The dumplings were good and my hubby did like those.  The recipe doesn’t make a lot of dumplings, so I served this over egg noodles.  Also, I served with broccoli, which I thought was a good choice.  Perhaps if made again, I will do some tweaking.   As usual, I did make a few changes, but nothing that I think would really alter the recipe too much.  I’ll type it here for you.  If you try it out and make some changes and liked it, please comment and let us all know how you improved  the taste. 

Beef and Dumplings

2 pounds round steak, cut into cubes

1 medium onion, sliced

1 clove garlic, minced

1 bay leaf

1 10.5 oz can cream of chicken soup

1 10.5 can cream of celery soup

8 ounces fresh sliced mushrooms

1 tablespoon Worcestershire sauce

1/3 cup all-purpose flour

10 ounce package of frozen peas

1 bell pepper, cut into rings



1 egg

1 cup all-purpose flour

1 tablespoons dried parsley

2 tablespoons cooking oil

1 1/2 teaspoons baking powder

1/3 cup milk

1/2 teaspoon salt


For beef, place cubes in a 3-quart casserole dish with lid and cover with onions and garlic.  Add bay leaf.  Combine the two cans of soup with Worcestershire sauce and flour.  Pour over meat.  Place lid on dish and bake at 350F for 2 hours.   Combine dumpling ingredients in a small bowl and set aside.  Remove from oven and carefully remove bay leaf.  Add peas and stir.  Top with pepper rings and dumplings dropped by rounded teaspoons in and around the peppers.  Cover and bake at 400F for 20-25 minutes. 



Filed under cookbook

2 responses to “From an Adobe Oven…

  1. I would try using all Cream of Mushroom soup instead of chicken and celery. It looks really good, but I don’t think I would add the bell pepper. It just doesn’t seem like it would go.

  2. Thanks Karen. I think your right, all cream of mushroom would probably have been much better. The meat was super tender, so I might give it another try using your suggestions. Thanks!

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