VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 2 LB round steak 3/4-inch thick, fat trimmed, cut to 6 pieces |
| 1/3 cup all-purpose flour |
| 2 Tbsp oil |
| 2 cans (15 oz) condensed cream of chicken soup, undiluted |
| 1 1/3 cup water |
| 1/2 tsp salt |
| 1/8 tsp pepper |
DUMPLINGS
| 1/2 cup dried bread crumbs |
| 5 Tbsp butter, melted, divided |
| 1 1/3 cup flour |
| 2 tsp baking powder |
| 1/4 tsp poultry seasoning |
| 1/2 tsp salt |
| 2/3 cup milk |
DIRECTIONS: Dredge steak in flour. In a large skillet add the oil & brown both sides of the steak & transfer to a greased 2 1/2 quart baking dish. In the same skillet combine the soup, water, salt & pepper; bring to a boil stirring constantly. Pour the mixture over the steak. Cover & bake for 50 min at 350-400 F or until meat is tender. Meanwhile combine bread crumbs & 2 Tbsp of butter in a small bowl & set aside. Combine flour, rest of butter, baking powder, poultry seasoning, salt & milk mixing to moisten. Drop by tablespoons into crumb mixture & turn to coat each dumpling. Place dumplings on top of the steak & bake uncovered at 425 F for 25-30 minutes or until dumplings are lightly browned & toothpick comes out clean.
SERVINGS: 6 TIME: 2 hours
SWISS STEAK & DUMPLINGS