3 c. leftover roast beef or chicken, cubed
8 med. potatoes, peeled and quartered
1 onion, chopped
1 1/2 c. frozen peas, thawed
1 c. leftover gravy, optional
3 bouillon cubes compatible with meat
2 c. Bisquick
2/3 c. milk
Salt and pepper to taste
Water

Put potatoes, onions, meat and bouillon cubes into a large Dutch oven type pan. Add enough water to cover these ingredients. Add seasonings to taste. Put cover on pan; simmer this until potatoes are just done, about 25 minutes, "venting" lid to prevent boiling over. Stir in gravy and peas. In a medium bowl mix together the Bisquick and milk using a spoon. When the Mulligan Stew is starting to bubble drop the dumpling dough by the teaspoonfuls into the hot broth. Lower heat to LOW. Cook uncovered on low heat for 10 minutes; then COVER and cook on low heat for another 10 minutes. Serves 6.

Variations: Carrots may be added with meat and potatoes. Cooked and cubed Turkey may be used as meat.

NOTE: Before adding drop dumplings, if liquid is low from simmering add enough to cover ingredients plus 1 inch.