Swiss Steak with Dumplings |
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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 6 |
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My mother was a great cook and I learned so much from her. Ten years ago, I entered this hearty recipe in a contest and won. It's great all year and one of our workers' favorites when I take it to the field during harvest.Pat Habiger, Spearville, Kansas Ingredients:
2 pounds beef top round steak |
1/3 cup king arthur unbleached all-purpose flour |
2 tablespoons canola oil |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1-1/3 cups water |
1/2 teaspoon salt |
1/8 teaspoon pepper |
dumplings: |
1/2 cup dry bread crumbs |
5 tablespoons butter, melted, divided |
1-1/3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon poultry seasoning |
2/3 cup milk |
Directions:
1. Cut steaks into six or eight pieces. Place flour in a large resealable bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat in oil on both sides. Transfer to a greased 2-1/2-qt. baking dish.
2. In the same skillet, combine the soup, water, salt and pepper; bring to a boil, stirring occasionally. Pour over steak. Cover and bake at 350° for 50-60 minutes or until meat is tender.
3. For dumplings, combine bread crumbs and 2 tablespoons butter in a small bowl; set aside. In another bowl, combine the flour, baking powder, salt and poultry seasoning. Stir in milk and remaining butter just until moistened.
4. Drop by rounded tablespoonfuls into the crumb mixture; roll until coated. Place dumplings over steak. Bake, uncovered, at 425° for 20-30 minutes or until dumplings are lightly browned and a toothpick inserted near the center comes out clean. Yield: 6-8 servings.
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