Preparation:
In slow-cooking pot, sprinkle beef with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato. Cover and cook on low for 4 to 6 hours or until meat is tender. Turn control on high. In small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into slow-cooking pot with a teaspoon. Cover and cook on high for 30 minutes.
Makes 5 to 6 servings. |
