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| Swiss Steak with Dumplings
My mother was a great cook and I learned so much from her. Ten years ago, I entered this hearty recipe in a contest and won. It's great all year and one of our workers' favorites when I take it to the field during harvest.
Pat Habiger, Spearville, Kansas2 pounds round steak (3/4 inch thick), 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
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DUMPLINGS:
1/2 cup dry bread crumbs
5 tablespoons butter or margarine, melted, 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 Cut the round steak 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 350ºF. for 50-60 minutes or until meat is tender. For the dumplings, combine bread crumbs and 2 tablespoons butter in a small bowl; set aside. In another bowl, combine the flour, baking powder, poultry seasoning and salt. Stir in milk and remaining butter just until moistened. Drop by rounded tablespoonfuls into the crumb mixture; roll until coated. Place dumplings over steak. Bake, uncovered, at 425ºF. for 20-30 minutes or until dumplings are lightly browned and a toothpick comes out clean. Yield: 6-8 |
