Round Steak With Dressing Dumplings
This is a mouth watering comfort dish. Found in my recipe files and thought I'd share.
- Ready In:
- 2hrs 15mins
- 3⁄4 cup flour
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 lbs beef round steak (cut into serving size pieces. I just use little steaks)
- 2 -3 tablespoons oil
- 1 medium onion (chopped)
- 1 1⁄3 cups water
- 1 1⁄3 cups beef broth
- 2 (10 3/4 ounce) cans condensed cream of chicken soup (undilluted)
- 1⁄2 teaspoon pepper
- 3 cups all-purpose flour
- 1⁄4 cup onion, minced
- 2 tablespoons baking powder
- 1 teaspoon garlic powder
- 1 1⁄2 teaspoons celery salt
- 1 1⁄2 teaspoons poultry seasoning
- 3⁄4 teaspoon salt
- 6 tablespoons oil
- 1⁄2 cup milk
- 1 cup dry breadcrumbs
- 1⁄4 cup melted butter
- combine first four ingredients in a large resealable plastic bag.
- Add beef a few pieces at a time, and shake to coat.
- In a dutch oven, over medium-high heat, brown steak in oil on both sides in batches.
- remove and keep warm.
- In the drippings saute onions until tender.
- stir in water, broth,soup, and pepper.
- Bring to a boil.
- put meat and gravy mixture in a large oven- proof dish.
- Cover and bake at 350 for 1 1/2 hours.
- For dumplings, combine the flour, onion, baking powder, garlic powder, celery salt, poultry seasoning, and salt in a bowl.
- Combine milk and oil; stir into dry ingredients just until moistened.
- After 1 1/2 hrs, increase the temp to 425.
- In a bowl combine bread crumbs and butter.
- Drop dumpling batter by rounded tbs into crumb mixture; roll to form dumpling.
- Place on top of simmering beef mixture.
- Cover and bake 20-25 minute longer.or until toothpick inserted in dumpling comes out clean.
- DO NOT lift the cover while baking.
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I was looking for some thing different to do with round steak besides making Swiss Steak, when I found this recipe. I found it fairly easy to make. However, I did have to keep adding milk to get the dumplings form correctly. I do not not how much more I added as I would add a little and see if they would hold together. We were not able to eat the dish right away but when we did, it was still really good. Things that reheat well are a must in this household. The flavor was great. The meat moist and tender. I think that for us that we would try to make more gravy and since my husband loves mushrooms that they maybe a future added ingredient. A keeper for our house. Thank you for posting.Reply
While the flavor of the finished product for this recipe is great comfort food, I had to reduce my star rating due to the missing milk amount for the dumplings. I had halved the recipe and used about 1/2 cup to stir together until just moistened. My breadcrumbs were homemade and created from a leftover roasted garlic baguette. Yum. Hubby will come home to a good, hot meal after a long day out in our blizzard conditions.***UPDATE***after my review, the recipe poster amended the recipe to include 1/2 cup milk for the dumplings. Since I had halved the recipe and used this amount before the correction, I guess my dumplings were more moist than they should have been.Reply
I made this last night for dinner and the flavor was very good. My only complaint is in your ingredients you don't list milk for the dumplings. It made so many dumplings that it soaked up all the gravy and then the meat became a little dry. When I make this again I will half the recipe for the dumplings to see if that makes a difference. The dumplings had an excellent flavor though. Just for a note for the dumplings I added 1-1/2 cups of milk for the dumplings.Reply
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