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Steak Strips with Dumplings

 Steak Strips with Dumplings
Take in a parade on the Fourth or spend a day by the lake and come home to this slow-cooked specialty all ready to eat! The recipe’s from John Smalldridge of Princeton, Idaho.
2 ServingsPrep: 25 min. Cook: 5 hours


  • 3/4 pound beef top round steak, cut into 1/2-inch strips
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 2/3 cup condensed cream of chicken soup, undiluted
  • 1/2 cup beef broth
  • 4 large fresh mushrooms, sliced
  • 1/4 cup each chopped onion, green pepper and celery
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons beaten egg
  • 3 tablespoons 2% milk
  • 1/2 teaspoon dried parsley flakes


  • Sprinkle steak with pepper. In a small skillet, brown steak in oil
  • over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine
  • the soup, broth and vegetables; pour over steak. Cover and cook on
  • low for 4-5 hours.
  • For dumplings, in a small bowl, combine the flour, baking powder and
  • salt. Stir in egg and milk just until blended. Drop by
  • tablespoonfuls onto meat mixture. Sprinkle with parsley.
  • Cover and cook on high for 1 hour or until a toothpick inserted in a

2 of 2

Steak Strips with Dumplings (continued)

Directions (continued)

  • dumpling comes out clean (do not lift the cover while cooking).
  • Yield: 2 servings.
Nutritional Facts: 1 cup beef mixture with 2 dumplings equals 506 calories, 17 g fat (4 g saturated fat), 168 mg cholesterol, 1,372 mg sodium, 36 g carbohydrate, 3 g fiber, 49 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.