Swiss Steak with Dumplings

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Serves 6 to 8 | Prep Time | Cook Time 20 to 30

Why I Love This Recipe

Comfort food at it's best.

Ingredients You'll Need

2 pounds boneless beef top loin steaks (about 3/4-inch) , trimmed
1/3 cup all-purpose flour
2 tablespoons vegetable oil
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1-1/3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper

1/2 cup dry bread crumbs
5 tablespoons butter, divided
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon poultry seasoning
1/2 teaspoon salt
2/3 cup milk


Cut the round steaks into six or eight pieces; dredge in flour.

In a large skillet, brown meat on both sides in oil.

Transfer to a greased 2-1/2-qt. baking dish.

In the same skillet, combine the soup, water, salt and pepper; bring to a boil, stirring occasionally.

Pour over steak.

Cover and bake at 350° for 50-60 minutes or until meat is tender.

For dumplings, combine bread crumbs and 2 tablespoons butter in a small bowl; set aside.

In another bowl, combine the flour, baking powder, and remaining butter just until moistened.

Drop by rounded tablespoonfuls into the crumb mixture; roll until coated.

Place dumplings over steak.

Bake, uncovered, at 425° for 20-30 minutes or until dumplings are lightly browned and a toothpick comes out clean.

Questions, Comments & Reviews

OH MY Gosh, Kate! This looks soooo good. I have to to make this ... Looks like a GREAT fall recipe! Thanks, gf!


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