Round Steak With Dressing Dumplings Food

ROUND STEAK AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
• Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
• Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
• Pour gravy over beef in the baking pan. Cover with aluminum foil.
• Bake in the preheated oven until tender, about 2 hours.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

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.

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.

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).

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.

ROUND STEAK WITH DRESSING DUMPLINGS

Steps:

• combine first four ingredients in a large resealable plastic bag.
• 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.
• remove and keep warm.
• In the drippings saute onions until tender.
• stir in water, broth,soup, and pepper.
• Bring to a boil.
• put meat and gravy mixture in a large oven- proof dish.
• Cover and bake at 350 for 1 1/2 hours.
• For dumplings, combine the flour, onion, baking powder, garlic powder, celery salt, poultry seasoning, and salt in a bowl.
• Combine milk and oil; stir into dry ingredients just until moistened.
• After 1 1/2 hrs, increase the temp to 425.
• In a bowl combine bread crumbs and butter.
• Drop dumpling batter by rounded tbs into crumb mixture; roll to form dumpling.
• Place on top of simmering beef mixture.
• Cover and bake 20-25 minute longer.or until toothpick inserted in dumpling comes out clean.
• DO NOT lift the cover while baking.

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

STUFFED ROUND STEAK

Steps:

• Pound steak to flatten.
• Lightly cook onion and celery in butter
• until golden.
• add bread cubes, seasonings, parsley and water.
• Cut meat into 4 pieces
• Spread meat with dressing mixture.
• Roll up
• fasten with toothpicks.
• roll in flour.
• brown in hot oil.
• Dilute soup with 1 cup of water.
• pour over meat.
• cover
• simmer over low heat for 1 hour 30 minutes.

ROUND STEAK WITH POTATOES

Steps:

• Cut steak into six pieces; sprinkle with salt and pepper. In an ovenproof Dutch oven, brown meat in oil on both sides. Stir in the soup, water, celery, red pepper, onion and thyme. Cover and bake at 350° for 1 hour., Add potatoes; cover and bake 1-1/2 hours longer or until steak and vegetables are tender.

YUMMY ROUND STEAK WITH RICH GRAVY

Steps:

• Cut steak into 5 or 6 serving pieces. Place in a slow cooker.
• Add dry onion soup mix, water and condensed mushroom soup. Cover and cook on low 6-8 hours or on high about 4-5 hours.
• If making the pork chops, brown in oil and then put some of the sauce on the bottom of a 9x13 pan, then layer pork chops and add more sauce. Then bake for an hour and a half at 350.

ROUND STEAK AND GRAVY II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Trim the fat from the steak, and cut into desired number of servings.
• In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
• Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.

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.

STUFFED ROUND STEAK

Steps:

• Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.