1 can (14.5 ounces) beef broth
1/4 cup all-purpose flour
1/4 cup (1/2 stick) butter
2 onions, halved, thinly sliced
1-1/2 pounds bottom round London broil, cut into 1/4-inch-thick slices
1 package (10 ounces) frozen cut green beans
1/2 cup water
5 tablespoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups buttermilk baking mix
1 tablespoon chopped fresh dill OR: 1 teaspoon dried dillweed
1/2 cup milk
1. Stir together 1/2 cup beef broth and flour in small cup until smooth.
2. Melt butter in 6-quart large, deep pot over medium-high heat. Add
onions; saute 5 minutes. Add beef, green beans, remaining beef broth,
the water, mustard, salt and pepper. Simmer, covered, 5 minutes.
3. For dumplings, combine buttermilk baking mix and dill in bowl; stir
in milk just until moistened.
4. Stir flour mixture, then stir into stew; cook until thickened, 1
minute.
5. Drop about 9 dumplings, about 1 tablespoon each, on top of simmering
stew. Cook, uncovered, 10 minutes. Then cover and cook 10 minutes. Makes
6 servings.