Recipe: Round Steak with Dumplings

ROUND STEAK WITH DUMPLINGS

FOR THE STEAK:
3/4 cup all-purpose flour
1 tablespoon paprika
3 pounds boneless beef round steak, cut into serving size
pieces
2 to 3 tablespoons vegetable oil
1 medium onion, chopped
2 2/3 cups water
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 teaspoon pepper
FOR THE DUMPLINGS:
3 cups all-purpose flour
1/4 cup dried minced onion
2 tablespoons baking powder
1 tablespoon poppy seeds
1 1/2 teaspoons celery salt
1 1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1 1/2 cups milk
6 tablespoons vegetable oil
1 cup dry bread crumbs
1/4 cup butter, melted

Preheat oven to 325 degrees F.

TO PREPARE THE STEAK:
In a large resealable plastic bag, combine 3/4 cup flour and paprika. 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, adding more oil if necessary. Remove and keep warm.

In the drippings, saute onion until tender.

Stir in the water, soup and pepper. Bring to a boil. Return meat to the pan.

Cover and bake at 325 for 1 1/2 hours.

MEANWHILE, PREPARE THE DUMPLINGS:
Combine the 3 cups flour, minced onion, baking powder, poppy seeds, celery salt, poultry seasoning and salt in a bowl.

Combine milk and oil; stir into dry ingredients just until moistened.

Increase oven temperature to 425 degrees F.

In a bowl, combine bread crumbs and butter. Drop dumpling batter by rounded tablespoons into crumb mixture; roll to form dumplings. Place on top of simmering beef mixture.

Cover and bake 20 to 25 minutes longer or until toothpick inserted in a dumpling comes out clean (do not lift the cover while baking.)

Note from source: This is a filling entree. Serve with salad and fresh fruit for dessert. The steak and gravy are just as tasty over buttered noodles, rice or mashed potatoes.

Servings: 10
From: Sherrie Odom, Plant City, Florida
Source: Country Woman July/August 2002