Print Options

 
 
 
 Print
Steak Strips with Dumplings Recipe

Steak Strips with Dumplings Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 5 hours YIELD:2 servings

Ingredients

  • 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
  • DUMPLINGS:
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Cover and cook on high for 1 hour or until a toothpick inserted in a 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 Pairings

Full-Bodied Red Wine

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