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Swiss Steak with Dumplings

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

6-8 ServingsPrep: 25 min. Bake: 70 min.

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 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.
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.

2 of 2

Swiss Steak with Dumplings (continued)

Directions (continued)

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
inserted near the center comes out clean. Yield: 6-8 servings.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.