• Cooking Time: 20 to 30
  • Servings: 6 to 8
  • Preparation Time:


  • 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.


Comfort food at it's best.

Categories: Beef  Main Dish  Oven  Stove 

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