Swiss Steak with Dumplings Recipe

Ingredients

• 2 pounds beef top round steak
• 1/3 cup 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 all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 2/3 cup milk

Directions

• Cut round steaks into six or eight pieces; dredge in flour. In a large skillet, brown meat in oil on both sides. Transfer to a greased 2-1/2-qt. baking dish.
• 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.
• 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.
• 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 comes out clean. Yield: 6-8 servings.

Swiss Steak with Dumplings published in Reminisce September/October 2000, p48