Swiss Steak with Dumplings
CATEGORIES
INGREDIENTS
  • Cooking Time: 20 to 30
  • Servings: 6 to 8
  • 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
  • DUMPLINGS:
  • 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
DIRECTIONS
  1. Cut the round steaks into six or eight pieces; dredge in flour.
  2. In a large skillet, brown meat on both sides in oil.
  3. Transfer to a greased 2-1/2-qt. baking dish.
  4. In the same skillet, combine the soup, water, salt and pepper; bring to a boil, stirring occasionally.
  5. Pour over steak.
  6. Cover and bake at 350° for 50-60 minutes or until meat is tender.
  7. For dumplings, combine bread crumbs and 2 tablespoons butter in a small bowl; set aside.
  8. In another bowl, combine the flour, baking powder, and remaining butter just until moistened.
  9. Drop by rounded tablespoonfuls into the crumb mixture; roll until coated.
  10. Place dumplings over steak.
  11. Bake, uncovered, at 425° for 20-30 minutes or until dumplings are lightly browned and a toothpick comes out clean.
RECIPE BACKSTORY
Comfort food at it's best.