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The Talon House

Beef and Dumpling Bake


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Beef and Dumpling Bake

2 lb. round steak, cubed

1/3 cup flour

2 medium onions, sliced

2 bay leaves

1 can (4 oz.) sliced mushrooms

1 can cream of chicken soup

1 can onion soup

1 tbsp. Worcestershire sauce

1 pkg. (10 oz.) frozen peas

4 green pepper rings

½ cup chopped black olives

parsley dumplings (recipe follows)

Coat steak with flour. Brown in small amount of shortening in skillet. Add onions, bay leaves, mushrooms, soups and 1 soup can water. Cover. Bake at 400 degrees for 1-½ hours. Remove bay leaves. Add peas. Green pepper and olives. Drop dumplings by rounded teaspoonfuls over steak mixture. Cover. Bake for 25 minutes longer.

Parsley Dumplings

1 egg

1/3 cup milk

2 tbsp. parsley flakes

2 tbsp. oil

¼ tsp. sage

1 cup flour

1-½ tsp. baking powder

½ tsp. salt

Combine egg, milk, parsley flakes, oil and sage in bowl; mix well. Combine

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