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Steak Strips with Dumplings

Total Time

Prep: 25 min. Cook: 5 hours

Makes

2 servings

Take in a parade on the Fourth or spend a day by the lake and come home to this slow-cooked specialty all ready to eat! The recipe’s from John Smalldridge of Princeton, Idaho.
Steak Strips with Dumplings Recipe photo by Taste of Home

Ingredients

  • 3/4 pound beef top round steak, cut into 1/2-inch strips
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 2/3 cup condensed cream of chicken soup, undiluted
  • 1/2 cup beef broth
  • 4 large fresh mushrooms, sliced
  • 1/4 cup each chopped onion, green pepper and celery
  • DUMPLINGS:
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons beaten egg
  • 3 tablespoons 2% milk
  • 1/2 teaspoon dried parsley flakes

Directions

  1. Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine the soup, broth and vegetables; pour over steak. Cover and cook on low for 4-5 hours.
  2. For dumplings, in a small bowl, combine the flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls onto meat mixture. Sprinkle with parsley.
  3. Cover and cook on high until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking), about 1 hour.

Nutrition Facts

3/4 cup beef mixture with 3 dumplings: 506 calories, 17g fat (4g saturated fat), 168mg cholesterol, 1372mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 49g protein.

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