Cook and stir ground beef and onion in Dutch oven until beef is light brown and onion is tender; drain. Stir in soup, potato, water, celery, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir baking mix and milk to a soft dough. Drop by spoonfuls onto beef mixture (do not drop into liquid). Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Garnish with parsley.
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