- 8 slices bacon, cooked crisp and crumbled into medium pieces
- 2 tablespoons bacon fat (reserved from cooking the bacon)
- ¼ pound onions, sliced thickly
- ¼ pound mushrooms, sliced
- 1 pound 80/20 ground beef
- 1 cup beef stock
- 1 cup heavy cream
- Dash of Worcestershire sauce
- Dash of Sriracha hot sauce, or other hot sauce
- ¼ teaspoon salt
- Few grinds black pepper
- 2 tablespoons flour
- 2 tablespoons water
- ½ cup shredded cheddar cheese
For the Dumplings:
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon cold butter, cut into several pieces
- ½ cup milk
- In a large skillet over medium high heat, add bacon fat. Once fat is hot, add onions and mushrooms and sauté for 4 minutes. Add ground beef and cook until no longer pink. Add stock, cream, Worcestershire sauce, hot sauce, salt and pepper. Bring to a boil then reduce heat and simmer 20 minutes.
- Preheat the oven to 400 degrees.
- In a small bowl, mix 2 tablespoons of the four and water to form a slurry. Add to cooked beef and stir.
- Pour mixture into a medium sized casserole dish (about 8X8 for example) sprayed with pan spray. Stir in cheddar cheese and top with crumbled bacon.
- In a small bowl, mix flour, baking powder, sugar and salt. Add cold butter and mix by hand until butter is pea shaped. Add milk and mix to form sticky dumpling dough. Drop by spoonfuls onto beef mixture.
- Cover casserole dish and bake for 15 minutes.
- Serve with a side of lettuce and tomato.