Round Steak with Dumplings
Total TimePrep: 30 min. Bake: 1 hour 50 min.
Excellent recipe. I followed the ingredient list exactly, as well as the technique except I changed the temperature setting just for the dumplings to 375 and added ten minutes to the cooking time. I used the convection setting on my oven, so I thought 425 would be too hot. The dumplings were wonderful...I have never rolled dumplings in a mixture of bread crumbs and butter before. I ended up with about three tablespoons of sauce per steak. The meat was nicely browned on the outside and very tender on the inside. I would serve this to guests because it is that good!
If you're a person who likes lots of sauce, cut the dumpling recipe in half. Check meat to see if tender enough before adding dumplings. It has taken up to two hours for me to get the round steak tender.
I was" informed" by my family and guests that I would be making this again! =) Thank you for the recipe.
The dumplings were very flavorful-my family liked this meal-I may try the dumpling part with baked chicken too.
Although this called for a lot of ingredients it was very easy to make. The dumplings were delightful. This recipe is a keeper.
This is one of my favorite cold-night comfort foods. Since it is just my husband and myself, I cut the recipe in half and have leftovers for lunch or dinner later in the week. I also like to lighten it where I can by using reduced-fat reduced-sodium soup, fat-free milk, very little oil for browning the meat, less salt and I even cut back on the oil in the dumplings and add a bit more milk to make up the difference. I also skimp on the butter in the dumpling coating - this is a keeper!