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
- 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.
