Round Steak N Dumplings Recipes

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Steps:

• 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).

Steps:

• combine first four ingredients in a large resealable plastic bag.
• 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.
• remove and keep warm.
• In the drippings saute onions until tender.
• stir in water, broth,soup, and pepper.
• Bring to a boil.
• put meat and gravy mixture in a large oven- proof dish.
• Cover and bake at 350 for 1 1/2 hours.
• For dumplings, combine the flour, onion, baking powder, garlic powder, celery salt, poultry seasoning, and salt in a bowl.
• Combine milk and oil; stir into dry ingredients just until moistened.
• After 1 1/2 hrs, increase the temp to 425.
• In a bowl combine bread crumbs and butter.
• Drop dumpling batter by rounded tbs into crumb mixture; roll to form dumpling.
• Place on top of simmering beef mixture.
• Cover and bake 20-25 minute longer.or until toothpick inserted in dumpling comes out clean.
• DO NOT lift the cover while baking.

Steps:

• Preheat oven to 350 degrees.
• Pound meat, cut into 12 two inch cubes, roll in flour paprika mixture (1 cup flour with 3 tsp paprika). Heat heavy skillet with 1/4 c Crisco and brown meat on all sides. Put meat in large 13 x 9 casserole, 3 pieces per row. Put drained onions and mushrooms over meat. Heat one can of soup in skillet with meat drippings, along with one can of liquid made up of reserved liquid from onions and mushrooms, add water to fill can to top. Heat to boiling and pour over the meat. Bake uncovered at 350 degrees for 45 minutes.
• Biscuit Topping: Mix dry ingredients (2 c flour, 3 tsp baking powder, 1 Tbs poppy seeds, 1/2 tsp salt, 1 tsp poultry seasoning, 1 Tbs minced onion, 1 tsp celery seed). Cut in with pastry blender, 4 Tbs shortening until shortening is size of small peas or smaller. Mix well with 1 cup milk. Melt butter and place in a bowl, put bread crumbs in another bowl. Take about 2 Tbs biscuit, place in melted butter, then roll in bread crumbs, pat until they are about 1/2 inch thick and 3 inches in diameter. Place biscuits on top of meat.
• Increase oven to 425 degrees, bake 20 minutes longer.
• Sauce: Heat 1 can of cream of chicken soup with sour cream on low heat, stirring often until bubbly.