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.
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
Reviews
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)"?
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!
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!
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.
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My husband loved it. Was a perfect amount for two.
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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