1 pound lean steak, cut into 1-inch cubes
1 package onion soup mix
6 cups hot water
2 carrots, peeled and shredded
1 stalk finely chopped celery
1 tomato, peeled and chopped
1 cup buttermilk baking mix
6 tablespoons milk
1 tablespoon finely chopped parsley
Place steak into crockpot. Sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on LOW for 4 to 6 hours or until meat is tender. Turn pot control to HIGH.
In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crockpot with a teaspoon. Cover and cook on HIGH for about 30 minutes.
Yield: 5 to 6 servings