Swiss Steak with Dumplings

Yield: 6 to 8 servings

Ingredients

Steak

• 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, 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

Instructions

Steak

1. Cut the round steak into six or eight pieces; dredge in flour.
2. In a large skillet, brown meat on both sides in oil. Transfer to a greased 2 1/2-quart baking dish.
3. In the same skillet, combine the soup, water, salt and pepper; bring to a boil, stirring occasionally. Pour over steak.
4. Cover and bake at 350 degrees F. for 50 to 60 minutes or until meat is tender.

Dumplings

1. Combine bread crumbs and 2 tablespoons butter in a small bowl; set aside.
2. In another bowl, combine the flour, baking powder, poultry seasoning and salt.
3. Stir in milk and remaining butter just until moistened. Drop by rounded tablespoonsful into the crumb mixture; roll until coated.
4. Place dumplings over steak.
5. Bake, uncovered, at 425 degrees F for 20 to 30 minutes or until dumplings are lightly browned and a wooden pick comes out clean.