Mushroom Beef Stew With Dumplings(Pressure Cooker) - cooking recipe

Ingredients

3 lbs stew meat
8 ounces sliced mushrooms, well drained
1 (10 3/4 ounce) can cream of mushroom soup
11 3/4 ounces French onion soup
1 tablespoon Worcestershire sauce
2 cups water
2 (24 ounce) bags frozen stew vegetables
quick dumplings
1 tablespoon butter
1 1/2 cups Bisquick baking mix
2/3 cup milk
1 egg, large, beaten

Preparation

Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
Quick release the pressure and remove the lid.
Stir in the thawed stew vegetables.
Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
Lock the lid into place and bring to low pressure for 5 minutes.
Quick release the pressure and remove the lid.
Stir the stew, be careful not to break the dumplings.
DUMPLINGS.
cut the butter into the Bisquick until crumbly.
Combine the milk and beaten egg.
Add to dry mixture. Stir until just blended.
Add salt and pepper to taste after cooking the dumplings and stew.