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Round Steak with Dumplings

 Round Steak with Dumplings
Here's a yummy, elegant-looking steak dish that's a breeze to make. Much of the preparation can be done in advance.—Sherri Odom, Plant City, Florida
10-12 ServingsPrep: 30 min. Bake: 1 hour 50 min.

Ingredients

  • 3/4 cup King Arthur Unbleached 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
  • DUMPLINGS:
  • 3 cups King Arthur Unbleached 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

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Round Steak with Dumplings (continued)

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 489 calories, 20 g fat (6 g saturated fat), 80 mg cholesterol, 890 mg sodium, 42 g carbohydrate, 2 g fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.