Steak Strips with Dumplings Recipe

4 3 5
Steak Strips with Dumplings Recipe
Steak Strips with Dumplings Recipe photo by Taste of Home
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Steak Strips with Dumplings Recipe

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4 3 5
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours

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

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.
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.
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.
Originally published as Steak Strips with Dumplings in Cooking for 2 Summer 2007, p48

Nutritional Facts

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

  • 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
  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.
Originally published as Steak Strips with Dumplings in Cooking for 2 Summer 2007, p48

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Lynda1111 User ID: 6101406 274520
Reviewed Sep. 26, 2017

"Made two days ago. Perfect for a cold day & just the right size for an empty nester. I am making this at least once a month. So good, so easy. Thank you John for the recipe."

MY REVIEW
suzie706 User ID: 5894457 115433
Reviewed Sep. 19, 2012

"My husband loved it. Was a perfect amount for two."

MY REVIEW
topaznights User ID: 2027912 161407
Reviewed Oct. 2, 2009

"Delicious meal, the whole family loved the gravy/sauce in this dish. I was a tiny bit disappointed that it wasn't thicker, but that is something easy to adjust on it's own. Even though the recipe is for 2 I multiplied everything by 4 and it served my entire family, 7 people. Thanks for the great recipe."

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