Steak Strips with Dumplings |
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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 2 |
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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 recipeâs from John Smalldridge of Princeton, Idaho. 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 king arthur unbleached 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 for 1 hour or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking). Yield: 2 servings.
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