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Swiss Steak with Dumplings Recipe

Swiss Steak with Dumplings Recipe photo by Taste of Home

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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

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Swiss Steak with Dumplings Recipe

Prep: 25 min. Bake: 70 min.

Yield: 6-8 Servings

25 70 95

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.
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.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Swiss Steak with Dumplings

Swiss Steak with Dumplings

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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.

Reviewed on Apr. 02, 2012 by agnes993

i liked the bread crumbs on the dumplings, but the rest didnt do much for me :(

Reviewed on Mar. 15, 2012 by Cubby123

This has become one of my all-time favorite recipes as well as standard fare to serve to company.

Reviewed on Mar. 05, 2012 by jimkaz98

Made a few changes to this recipe and my family loved it. Like the previous rater, I cut the steak into bite sized pieces and only cooked at 350 for 45 minutes. I added some cooked green beans on top of the steak and then the soup, which I did not heat up and I used one can of cr of chicken soup and 1 can of cr of mushroom and omitted the water. Will definitely make again!

Reviewed on Sep. 03, 2010 by sarahsfavfan

Have made this 4 times now, the same exact way every time. It is has become one of our family fave dishes to have and I even made it for my in-laws and got big approval there. Easy to make, no serious hard work or thought and very pleasing to the eye.

Reviewed on Jan. 22, 2009 by Bratrattery

This is one of my favorite recipes. To make things go quicker, I cut the steak into bite size pieces before browning. This allows me to skip the baking for 50-60 minutes, plus then no one has to cut up their meat!