Reviewed on Oct. 11, 2012 by ValerieMS
This recipe has been passed down in my family for 4 generations, but over the years it's been altered somewhat. I use Cream of Mushroom rather than the Cream of Chicken. I saute onion, fresh garlic and fresh mushrooms prior to browning the beef. I also add fresh parsley and/or poultry seasoning to the dumpling mix. The great thing about a recipe like this is that it can easily be altered to suit almost anyone's taste. My mother doesn't eat much red meat so she uses chicken instead of steak and adds fresh broccoli to the soup.