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Swiss Steak with Dumplings




Source of Recipe


Taste of Home


List of Ingredients




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


Recipe



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. Yield: 6-8 servings.