Steak Strips with Dumplings

Name: Steak Strips with Dumplings
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 2 servings.
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

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

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 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.

Originally published as Baked Steak with Dumplings in Cooking for 2 Summer 2007

Reviews

My Review

Click stars to rate

Average Rating:

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.
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.