Prep 25 mins
Cook 1 hr 20 mins
One of my favorite beef dishes, I make this one very often at my house. Although the recipe calls for steak, you can use any cut of beef that you prefer, I sometimes cut up a small roast for this. I have even added 2 tbsp grated Parmesan cheese to the cream mixture.
- 1⁄4 cup all-purpose flour
- 2 lbs steak, cubed
- 1 medium onion, chopped
- 1 -2 cloves minced garlic (optional)
- 4 tablespoons oil
- 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
- 2 tablespoons grated parmesan cheese (optional)
- 1 cup whole milk or 1 cup half-and-half
- 1⁄3 cup water
- salt and pepper
- 1⁄2 cup dry breadcrumbs
- 5 tablespoons butter or 5 tablespoons margarine, melted and divided
- 1 1⁄3 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon poultry seasoning
- 1⁄2 teaspoon salt (or to taste)
- 2⁄3 cup milk
- Dredge the cubed beef in flour.
- In a large skillet, brown the meat on both sides in oil.
- Transfer to a 2-1/2-quart greased baking dish.
- In the same skillet saute the onions and garlic until soft; transfer to baking dish.
- In the same skillet combine the soup, Parmesan cheese (if using), milk, water, salt and pepper, stirring occasionally; pour over the steak and onions in the baking dish; mix to combine.
- Cover, and bake at 350 degrees for 50-60 minutes, or until meat is tender, remove from oven, and leave in baking dish.
- FOR THE DUMPLINGS: increase the oven temperature to 425 degrees.
- Combine the breadcrumbs and 2 tbsp melted butter in a small bowl; set aside.
- In another bowl, combine the flour, baking powder, poultry seasoning and salt.
- Stir in the milk and the remaining butter JUST UNTIL MOISTENED.
- Drop by rounded tablespoonfuls into the crumb mixture; roll until coated.
- Place the dumplings over the steak.
- Return to oven and bake uncovered at 425 degrees for 20-25 minutes, or until the dumplings are lightly browned and a toothpick comes out clean.
This is great. The best Swiss steak I've ever eaten. Dumplings were fantastic. Will definitely make again.