Round Steak 'N' Dumplings |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My husband and I both grew up on farms and enjoyed lots of down-home dumplings and gravy. This is my own meaty version of the dishes our moms made.Fancheon Resler, Goshen, Indiana Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon paprika |
2 pounds boneless beef round steak, cut into 1/2-inch cubes |
2 cups frozen pearl onions, thawed |
1/4 cup canola oil |
2-1/2 cups water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 jars (4-1/2 ounces each) whole mushrooms, drained |
dumplings: |
2 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1 teaspoon dried minced onion |
1 teaspoon celery seed |
1 teaspoon poultry seasoning |
1/2 teaspoon salt |
1/2 teaspoon rubbed sage |
1 cup milk |
1/4 cup canola oil |
1-1/2 cups soft bread crumbs |
1/4 cup butter, melted |
Directions:
1. In a large resealable plastic bag, combine the flour and paprika; add beef in batches and shake to coat. In a Dutch oven, cook beef and onion in oil over medium heat until meat is no longer pink. Add the water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes. Stir in soup and mushrooms.
2. For dumplings, in a large bowl, combine the first seven ingredients. Stir in milk and oil just until moistened. In a shallow dish, combine bread crumbs and butter. Drop heaping tablespoonfuls of dumpling batter into crumb mixture; turn to coat.
3. Transfer hot beef mixture to a greased 2-1/2-qt. baking dish. Top with dumplings. Bake, uncovered, at 425° for 25-30 minutes or until bubbly and golden brown and a toothpick inserted in dumplings comes out clean. Yield: 8 servings.
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