Print Options

 
 
 
 Print
Round Steak with Dumplings Recipe

Round Steak with Dumplings Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 1 hour 50 min. YIELD:10-12 servings

Ingredients

  • 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
  • DUMPLINGS:
  • 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

Directions

  • 1. In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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 Pairings

Full-Bodied Red Wine

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