Swiss Steak With Dumplings #542 11/00

Categories:
beef, casserole, ToTryAgain

1 1/2 lb round steak 3/4 inch thick
1/3 cup flour
2 tablespoon vegetable oil
2 10 3/4 oz. cans cream of chicken soup - undiluted
1 1/3 cup water
1/8 teaspoon pepper
6 dash louisiana hot sauce ----DUMPLINGS----
1/2 cup dry bread crumbs
5 tablespoon butter; divided; melted
1 1/3 cup flour
2 teaspoon baking powder
1/4 teaspoon poultry seasoning
1/2 teaspoon salt
2/3 cup milk

Cut the round steak into four serving size pieces; dredge in the flour. In a large skillet, brown meat on both sides in oil. Transfer to a greased 2 quart casserole dish. In the same skillet, combine the soup, water, hot sauce, and pepper; Bring to a boil, stirring occasionally. Pour over steak. Cover and bake at 350 for 50 - 60 minutes. For the dumplings combine the bread crumbs and two tablespoons of butter in 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 tablespoonfuls into the crumb mixture; roll until coated. Place dumplings over steak. Bake, uncovered at 425 for 20 - 30 minutes or until dumplings are lightly browned and a toothpick comes out clean.

Contributor: Reminisce

Yield: 4 servings