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Steak Strips with Dumplings

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

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 until a toothpick inserted in a dumpling comes out clean, about 1 hour. (Do not lift the cover while cooking.)

Nutrition Facts

3/4 cup beef mixture with 3 dumplings: 506 calories, 17g fat (4g saturated fat), 168mg cholesterol, 1372mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 49g protein.

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