Swiss Steak with Dumplings
My mother was a great cook and I learned so much from her. Ten years ago, I entered this hearty recipe in a contest and won. It's great all year and one of our workers' favorites when I take it to the field during harvest.—Pat Habiger, Spearville, Kansas
Reviews
This is one of our favorite comfort food recipes. We made it from the original Reminisce Magazine and then lost it for a few years. Was so happy to finally find it again online a few years ago. So tasty.
This recipe has been passed down in my family for 4 generations, but over the years it's been altered somewhat. I use Cream of Mushroom rather than the Cream of Chicken. I saute onion, fresh garlic and fresh mushrooms prior to browning the beef. I also add fresh parsley and/or poultry seasoning to the dumpling mix. The great thing about a recipe like this is that it can easily be altered to suit almost anyone's taste. My mother doesn't eat much red meat so she uses chicken instead of steak and adds fresh broccoli to the soup.
i liked the bread crumbs on the dumplings, but the rest didnt do much for me :(
This has become one of my all-time favorite recipes as well as standard fare to serve to company.
Made a few changes to this recipe and my family loved it. Like the previous rater, I cut the steak into bite sized pieces and only cooked at 350 for 45 minutes. I added some cooked green beans on top of the steak and then the soup, which I did not heat up and I used one can of cr of chicken soup and 1 can of cr of mushroom and omitted the water. Will definitely make again!
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Have made this 4 times now, the same exact way every time. It is has become one of our family fave dishes to have and I even made it for my in-laws and got big approval there. Easy to make, no serious hard work or thought and very pleasing to the eye.
This is one of my favorite recipes. To make things go quicker, I cut the steak into bite size pieces before browning. This allows me to skip the baking for 50-60 minutes, plus then no one has to cut up their meat!
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