Round Steak 'N' Dumplings Recipe

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Round Steak 'N' Dumplings Recipe

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My husband and I both grew up on farms and enjoyed lots of down-home dumplings and gravy. This is my own meaty version of the dishes our moms made.—Fancheon Resler, Goshen, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon paprika
  • 2 pounds boneless beef round steak, cut into 1/2-inch cubes
  • 2 cups frozen pearl onions, thawed
  • 1/4 cup canola oil
  • 2-1/2 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 jars (4-1/2 ounces each) whole mushrooms, drained
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon dried minced onion
  • 1 teaspoon celery seed
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1 cup milk
  • 1/4 cup canola oil
  • 1-1/2 cups soft bread crumbs
  • 1/4 cup butter, melted

Directions

In a large resealable plastic bag, combine the flour and paprika; add beef in batches and shake to coat. In a Dutch oven, cook beef and onion in oil over medium heat until meat is no longer pink. Add the water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes. Stir in soup and mushrooms.
For dumplings, in a large bowl, combine the first seven ingredients. Stir in milk and oil just until moistened. In a shallow dish, combine bread crumbs and butter. Drop heaping tablespoonfuls of dumpling batter into crumb mixture; turn to coat.
Transfer hot beef mixture to a greased 2-1/2-qt. baking dish. Top with dumplings. Bake, uncovered, at 425° for 25-30 minutes or until bubbly and golden brown and a toothpick inserted in dumplings comes out clean. Yield: 8 servings.
Originally published as Round Steak 'N' Dumplings in Casserole Cookbook 2001, p56

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  • 1/3 cup all-purpose flour
  • 1 teaspoon paprika
  • 2 pounds boneless beef round steak, cut into 1/2-inch cubes
  • 2 cups frozen pearl onions, thawed
  • 1/4 cup canola oil
  • 2-1/2 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 jars (4-1/2 ounces each) whole mushrooms, drained
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon dried minced onion
  • 1 teaspoon celery seed
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1 cup milk
  • 1/4 cup canola oil
  • 1-1/2 cups soft bread crumbs
  • 1/4 cup butter, melted
  1. In a large resealable plastic bag, combine the flour and paprika; add beef in batches and shake to coat. In a Dutch oven, cook beef and onion in oil over medium heat until meat is no longer pink. Add the water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes. Stir in soup and mushrooms.
  2. For dumplings, in a large bowl, combine the first seven ingredients. Stir in milk and oil just until moistened. In a shallow dish, combine bread crumbs and butter. Drop heaping tablespoonfuls of dumpling batter into crumb mixture; turn to coat.
  3. Transfer hot beef mixture to a greased 2-1/2-qt. baking dish. Top with dumplings. Bake, uncovered, at 425° for 25-30 minutes or until bubbly and golden brown and a toothpick inserted in dumplings comes out clean. Yield: 8 servings.
Originally published as Round Steak 'N' Dumplings in Casserole Cookbook 2001, p56

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