Swiss Steak and Dumplings Bake
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 59.14 ml all-purpose flour
- 907.18 g steak, cubed
- 1 medium onion, chopped
- 1-2 cloves minced garlic (optional)
- 59.16 ml oil
- 2 (609.51 g) can condensed cream of chicken soup, undiluted
- 29.58 ml grated parmesan cheese (optional)
- 236.59 ml whole milk or 236.59 ml half-and-half
- 78.78 ml water
- salt and pepper
-
DUMPLINGS
- 118.29 ml dry breadcrumbs
- 73.94 ml butter or 73.94 ml margarine, melted and divided
- 315.37 ml flour
- 9.85 ml baking powder
- 1.23 ml poultry seasoning
- 2.46 ml salt (or to taste)
- 157.80 ml milk
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!