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Baked Beef Dumpling Casserole with Creamy Mushroom Sauce

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This Baked Beef Dumpling Casserole features fluffy dumplings nestled in a rich, creamy mushroom sauce, creating the ultimate comfort food. Perfect for chilly days, this dish combines hearty flavors and textures that will warm your soul.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 16 ounces (450g) mushrooms, sliced (mix of cremini and button mushrooms for flavor)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 cup white wine (optional, can substitute with vegetable broth)
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). This ensures that your casserole will cook evenly and the dumplings will rise nicely.
  2. In a medium bowl, mix the flour, baking powder, salt, black pepper, and garlic powder. Stir until combined. This dry mixture creates the base for your dumplings, so make sure there are no lumps.
  3. In a separate bowl, whisk together the egg, milk, and melted butter. Pour this wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; you want the dough to be slightly lumpy for fluffy dumplings.
  4. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and sauté for about 4-5 minutes until it becomes translucent and fragrant. This step builds the foundation of flavor for your sauce.
  5. Add the garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally until the mushrooms have released their moisture and are golden brown. Avoid overcrowding the pan, as this can steam the mushrooms instead of browning them.
  6. Stir in the thyme and white wine. Cook for about 2-3 minutes, allowing the wine to reduce slightly. If you’re using broth instead of wine, just skip this step and move on to the next!
  7. Pour in the vegetable broth, heavy cream, soy sauce, and Dijon mustard. Stir to combine and bring the mixture to a gentle simmer. Season with salt and pepper to taste. It should have a creamy consistency and a rich aroma.
  8. Drop spoonfuls of the dumpling batter over the sauce, ensuring they are evenly spaced. They will expand while baking, so leave some room for them to grow!
  9. Sprinkle the top with grated Parmesan cheese. This adds a delicious crust to your casserole, enhancing both texture and flavor.
  10. Bake in the preheated oven for about 25-30 minutes, or until the dumplings are puffed and golden brown on top. The edges should be slightly crispy, while the centers remain soft and fluffy. Don’t open the oven door too early; it can cause the dumplings to collapse.
  11. Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, and serve warm. Enjoy the delightful combination of flavors and textures!

Nutrition

Keywords: For perfectly fluffy dumplings, avoid overmixing the batter. A few lumps are okay; they contribute to the light texture. Use a wide, shallow baking dish to allow for even cooking and browning of the dumplings. Experiment with adding seasonal vegetables like spinach or peas to the sauce for added nutrition and flavor.

Find it online: https://homebitesia.com/baked-beef-dumpling-casserole-with-creamy-mushroom-sauce/