Steak Strips with Dumplings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 2 servings.
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
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3/4 pound beef top round steak, cut into 1/2-inch strips
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1/4 teaspoon pepper
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2 teaspoons canola oil
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2/3 cup condensed cream of chicken soup, undiluted
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1/2 cup beef broth
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4 large fresh mushrooms, sliced
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1/4 cup each chopped onion, green pepper and celery
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DUMPLINGS:
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1/2 cup all-purpose flour
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3/4 teaspoon baking powder
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1/4 teaspoon salt
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2 tablespoons beaten egg
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3 tablespoons 2% milk
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1/2 teaspoon dried parsley flakes
Directions
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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.
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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.
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3.
Cover and cook on high until a toothpick inserted in a dumpling comes out clean, about 1 hour. (Do not lift the cover while cooking.)
Nutrition Facts
3/4 cup beef mixture with 3 dumplings: 506 calories, 17g fat (4g saturated fat), 168mg cholesterol, 1372mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 49g protein.
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