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Steak Strips with Dumplings

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.
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    2 servings


  • 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
  • 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


  • 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 until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking), about 1 hour.
Nutrition Facts
1 cup: 506 calories, 17g fat (4g saturated fat), 168mg cholesterol, 1372mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 49g protein.

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Average Rating:
  • Jose
    Sep 7, 2020

    I still have to make it....but I just needed to say something about the instructions: please do tell me how do I check "until a toothpick inserted in a dumpling comes out clean" if I follow the instruction "(do not lift the cover while cooking)"?

  • katecrid47
    Mar 19, 2020

    The whole family loved this. I did double it for my family of four. I had a lunch for the next day leftover. It was easy to put together and yummy. Will definite;y make again. I think I might add a little sour cream next time! Thanks for sharing!

  • s_pants
    Feb 7, 2019

    I made this for my 9 and 12 year old and they loved it and asked for me to make it again. I made some changes due to what I had on hand...used cream of mushroom soup, 1/2 cup of onions and celery seed (no chopped green pepper or celery). Like a previous reviewer said, I wish it was a bit thicker, but still very good!

  • Lynda1111
    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.

  • Noun
    Nov 12, 2012

    No comment left

  • suzie706
    Sep 19, 2012

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

  • topaznights
    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.

  • Classicrock
    Jul 27, 2009

    No comment left

  • ritamc53
    Jan 2, 2009

    No comment left