Swiss Steak with Dumplings

2 pounds round steak (3/4 inch thick), trimmed
1/3 cup all-purpose flour
2 tablespoons vegetable oil
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 1/3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper

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-quart 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 350 degrees F. 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 tablespoonsful into the
crumb mixture; roll until coated. Place dumplings over steak. Bake, uncovered, at 425 degrees F for 20-30 minutes or until dumplings are lightly browned and a wooden pick comes out clean.

Makes 6 to 8 servings.