Steak and Dumplings

I use venison butterfly steaks or beef round steak.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  boneless steak, cut in serving size pieces
• 1⁄2 cup flour
• 1 1⁄2 teaspoons paprika
• 1⁄2 teaspoon salt
• 2 -3  tablespoons canola oil
• 1  small onion, minced
• 1 1⁄3 cups water
• 1 (10 ounce) can  cream of chicken soup

• Dumplings

• 1 1⁄2 cups flour
• 2  tablespoons  dried onion flakes (or fresh)
• 1  tablespoon baking powder
• 2  teaspoons poppy seeds (optional)
• 3⁄4 teaspoon  celery salt
• 3⁄4 teaspoon poultry seasoning
• 1⁄2 teaspoon salt
• 3⁄4 cup milk
• 3  tablespoons canola oil

• Breading

• 1⁄2 cup  breadcrumbs
• 2  tablespoons butter, melted

Directions

1. Combine the flour, paprika and salt in a resealable bag. Shake the meat in the flour mixture and brown in oil. (Use an oven safe dutch oven if you have one).
2. Remove the meat and keep warm. Saute the onion in the pan drippings and stir in the water, soup and pepper. Bring to a boil.
3. Add meat and cover tightly and bake at 325 degrees for 30 minutes, then turn oven up to 425 degrees.
4. Dumplings: Combine the dry ingredients, then add the milk and oil, stirring just until moist.
5. Mix the breadcrumbs and melted butter in a small bowl. Drop the dumpling batter into the crumbs and roll until coated. Once the oven is heated to 425, place the dumplings on top of the meat mixture and bake 20-25 minutes or a toothpick inserted in dumpling comes out clean.
6. Do not lift lid while baking.