- 3/4 cup all-purpose flour
- 1 tablespoon paprika
- 3 pounds boneless beef top round steak, cut into serving-size pieces
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2-2/3 cups water
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1/2 teaspoon pepper
- 3 cups all-purpose flour
- 1/4 cup dried minced onion
- 2 tablespoons baking powder
- 1 tablespoon poppy seeds
- 1-1/2 teaspoons celery salt
- 1-1/2 teaspoons poultry seasoning
- 3/4 teaspoon salt
- 1-1/2 cups milk
- 6 tablespoons canola oil
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
- In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat.
- In a Dutch oven over medium-high heat, brown steak in oil on both sides in batches, adding more oil if necessary. Remove and keep warm.
- In the drippings, saute onion until tender. Stir in the water, soup and pepper. Bring to a boil. Return meat to pan. Cover and bake at 325° for 1-1/2 hours.
- Meanwhile, for dumplings, combine the flour, minced onion, baking powder, poppy seeds, celery salt, poultry seasoning and salt in a bowl. Combine milk and oil; stir into dry ingredients just until moistened.
- Increase oven temperature to 425°. In a large bowl, combine bread crumbs and butter. Drop dumpling batter by rounded tablespoonfuls into crumb mixture; roll to form dumplings. Place on top of simmering beef mixture.
- Cover and bake 20-25 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while baking). Yield: 10-12 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Round Steak with Dumplings
"Excellent recipe. I followed the ingredient list exactly, as well as the technique except I changed the temperature setting just for the dumplings to 375 and added ten minutes to the cooking time. I used the convection setting on my oven, so I thought 425 would be too hot. The dumplings were wonderful...I have never rolled dumplings in a mixture of bread crumbs and butter before. I ended up with about three tablespoons of sauce per steak. The meat was nicely browned on the outside and very tender on the inside. I would serve this to guests because it is that good!"
"If you're a person who likes lots of sauce, cut the dumpling recipe in half. Check meat to see if tender enough before adding dumplings. It has taken up to two hours for me to get the round steak tender."
"I was" informed" by my family and guests that I would be making this again! =) Thank you for the recipe."
"The dumplings were very flavorful-my family liked this meal-I may try the dumpling part with baked chicken too."
"Although this called for a lot of ingredients it was very easy to make. The dumplings were delightful. This recipe is a keeper."
"This is one of my favorite cold-night comfort foods. Since it is just my husband and myself, I cut the recipe in half and have leftovers for lunch or dinner later in the week. I also like to lighten it where I can by using reduced-fat reduced-sodium soup, fat-free milk, very little oil for browning the meat, less salt and I even cut back on the oil in the dumplings and add a bit more milk to make up the difference. I also skimp on the butter in the dumpling coating - this is a keeper!"