My mother was a great cook and I learned so much from her. Ten years ago, I entered this hearty recipe in a contest and won. It's great all year and one of our workers' favorites when I take it to the field during harvest.—Pat Habiger, Spearville, Kansas
- 2 pounds beef top round steak
- 1/3 cup all-purpose flour
- 2 tablespoons canola oil
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1-1/3 cups water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup dry bread crumbs
- 5 tablespoons butter, melted, divided
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 2/3 cup milk
- Cut steaks into six or eight pieces. Place flour in a large resealable bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat in oil on both sides. Transfer to a greased 2-1/2-qt. baking dish.
- In the same skillet, combine the soup, water, salt and pepper; bring to a boil, stirring occasionally. Pour over steak. Cover and bake at 350° for 50-60 minutes or until meat is tender.
- For dumplings, combine bread crumbs and 2 tablespoons butter in a small bowl; set aside. In another bowl, combine the flour, baking powder, salt and poultry seasoning. Stir in milk and remaining butter just until moistened.
- Drop by rounded tablespoonfuls into the crumb mixture; roll until coated. Place dumplings over steak. Bake, uncovered, at 425° for 20-30 minutes or until dumplings are lightly browned and a toothpick inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Swiss Steak with Dumplings in Reminisce September/October 2000, p48
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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