Round Steak with Dumplings
3/4 cup all-purpose flour
1 tablespoon paprika
3 pounds boneless beef top round steak, cut into serving-size pieces
2 tablespoons canola 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
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 canola oil
1 cup dry bread crumbs
1/4 cup butter, melted
In a large resealable plastic bag, combine 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 pan. Cover and bake at 325° for 1-1/2 hours.
Meanwhile, for dumplings, combine the 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°. In a large bowl, combine bread crumbs and butter. Drop dumpling batter by rounded tablespoonfuls into crumb mixture; roll to form dumplings. Place on top of simmering beef mixture.
Cover and bake 20-25 minutes longer or until a toothpick inserted in a
dumpling comes out clean (do not lift the cover while baking).
Yield: 10-12 servings.