Steak And Dumplings Recipes

SWISS STEAK WITH DUMPLINGS

Steps:

• Cut steaks into six or eight pieces. Place flour in a large resealable bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat in oil on both sides. Transfer to a greased 2-1/2-qt. 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° for 50-60 minutes or until meat is tender. , For dumplings, combine bread crumbs and 2 tablespoons butter in a small bowl; set aside. In another bowl, combine the flour, baking powder, salt and poultry seasoning. 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 inserted in the center comes out clean.

BEEF STEW AND DUMPLINGS

Steps:

• For the beef stew, heat the oil in a large, lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes, until browned on all sides. Remove from the pan and set aside.
• Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper.
• Add the plain flour and stir well. Cook for 1-2 minutes, or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens.
• Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar.
• Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum.
• For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls.
• When the stew has been simmering for an hour, season it again with salt and pepper, if necessary. Put the dumplings on top of the stew, cover the casserole with the lid, and cook for a further 15-20 minutes, or until the dumplings have proudly puffed up. Serve.

STEAK STRIPS WITH DUMPLINGS

Steps:

• 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., 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., Cover and cook on high until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking), about 1 hour.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

ROUND STEAK WITH DUMPLINGS

Steps:

• In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven over medium-high heat, brown steak in oil on both sides in batches, adding more oil if necessary. Remove and keep warm. , In the drippings, saute onion until tender. Stir in the water, soup and pepper. Bring to a boil. Return meat to pan. Cover and bake at 325° for 1-1/2 hours., Meanwhile, for dumplings, combine the flour, minced onion, baking powder, poppy seeds, celery salt, poultry seasoning and salt in a bowl. Combine milk and oil; stir into dry ingredients just until moistened., Increase oven temperature to 425°. In a large bowl, combine bread crumbs and butter. Drop dumpling batter by rounded tablespoonfuls into crumb mixture; roll to form dumplings. Place on top of simmering beef mixture. , Cover and bake 20-25 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while baking).

STEAK AND DUMPLINGS

Steps:

• Combine the flour, paprika and salt in a resealable bag. Shake the meat in the flour mixture and brown in oil. (Use an oven safe dutch oven if you have one).
• Remove the meat and keep warm. Saute the onion in the pan drippings and stir in the water, soup and pepper. Bring to a boil.
• Add meat and cover tightly and bake at 325 degrees for 30 minutes, then turn oven up to 425 degrees.
• Dumplings: Combine the dry ingredients, then add the milk and oil, stirring just until moist.
• Mix the breadcrumbs and melted butter in a small bowl. Drop the dumpling batter into the crumbs and roll until coated. Once the oven is heated to 425, place the dumplings on top of the meat mixture and bake 20-25 minutes or a toothpick inserted in dumpling comes out clean.
• Do not lift lid while baking.

SWISS STEAK AND DUMPLINGS BAKE

Steps:

• Dredge the cubed beef in flour.
• In a large skillet, brown the meat on both sides in oil.
• Transfer to a 2-1/2-quart greased baking dish.
• In the same skillet saute the onions and garlic until soft; transfer to baking dish.
• In the same skillet combine the soup, Parmesan cheese (if using), milk, water, salt and pepper, stirring occasionally; pour over the steak and onions in the baking dish; mix to combine.
• Cover, and bake at 350 degrees for 50-60 minutes, or until meat is tender, remove from oven, and leave in baking dish.
• FOR THE DUMPLINGS: increase the oven temperature to 425 degrees.
• Combine the breadcrumbs and 2 tbsp melted butter in a small bowl; set aside.
• In another bowl, combine the flour, baking powder, poultry seasoning and salt.
• Stir in the milk and the remaining butter JUST UNTIL MOISTENED.
• Drop by rounded tablespoonfuls into the crumb mixture; roll until coated.
• Place the dumplings over the steak.
• Return to oven and bake uncovered at 425 degrees for 20-25 minutes, or until the dumplings are lightly browned and a toothpick comes out clean.

ROUND STEAK & DUMPLINGS

Steps:

• Preheat oven to 350 degrees.
• Pound meat, cut into 12 two inch cubes, roll in flour paprika mixture (1 cup flour with 3 tsp paprika). Heat heavy skillet with 1/4 c Crisco and brown meat on all sides. Put meat in large 13 x 9 casserole, 3 pieces per row. Put drained onions and mushrooms over meat. Heat one can of soup in skillet with meat drippings, along with one can of liquid made up of reserved liquid from onions and mushrooms, add water to fill can to top. Heat to boiling and pour over the meat. Bake uncovered at 350 degrees for 45 minutes.
• Biscuit Topping: Mix dry ingredients (2 c flour, 3 tsp baking powder, 1 Tbs poppy seeds, 1/2 tsp salt, 1 tsp poultry seasoning, 1 Tbs minced onion, 1 tsp celery seed). Cut in with pastry blender, 4 Tbs shortening until shortening is size of small peas or smaller. Mix well with 1 cup milk. Melt butter and place in a bowl, put bread crumbs in another bowl. Take about 2 Tbs biscuit, place in melted butter, then roll in bread crumbs, pat until they are about 1/2 inch thick and 3 inches in diameter. Place biscuits on top of meat.
• Increase oven to 425 degrees, bake 20 minutes longer.
• Sauce: Heat 1 can of cream of chicken soup with sour cream on low heat, stirring often until bubbly.

JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS

Steps:

• Pre-heat the oven to 350°F.
• In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
• Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
• Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
• In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
• Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
• When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

BEEF CASSEROLE AND DUMPLINGS

Steps:

• Preheat oven to 180deg C.
• Cut steak into 2 1/2 cm cubes.
• Peel and slice onion, carrots and parsnip.
• Mix flour, salt and pepper and toss beef in this.
• Heat oil in frying pan, add beef and brown lightly.
• Add onion and any remaining flour, stir 2 minutes.
• Add carrots, parsnip, stock and vinegar.
• Stir until boiling, then transfer to a casserole dish.
• Cover and bake for 1-1 1/2 hours.
• Increase oven heat to 200degC to ensure casserole is boiling.
• Sift flour, baking powder and salt.
• Rub in butter, add parsley and mix in enough milk to make a soft dough.
• Divide into 8 pieces and form into balls.
• Drop into the bubbling casserole, cover and reduce heat to 180degC again.
• Cook for 20-25 minutes without lifting the lid.