Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp unsalted butter, softened
  • 1/2 cup whole milk
  • 1 large egg
  • 8 oz chipped beef, diced
  • 2 tbsp unsalted butter
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 lb potatoes, peeled and cubed
  • Salt, to taste

Instructions:

  1. Boil cubed potatoes in salted water until tender (about 15 minutes). Drain and set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; mix until a dough forms. Chill dough for 30 minutes.
  3. In a skillet over medium heat, melt butter. Add diced chipped beef; sauté until slightly crispy (about 3-4 minutes).
  4. Pour in beef broth and bring to a simmer. Stir in heavy cream, black pepper, and garlic powder; cook until thickened, about 5-7 minutes.
  5. On a floured surface, roll out the chilled dough and cut into squares or rounds.
  6. Gently place dumplings in the simmering sauce; cover and cook for 15 minutes without lifting the lid.
  7. Add boiled potatoes to the skillet, mixing gently to coat. Serve warm with fresh parsley for garnish, if desired.