Ingredients
-
3/4 cup flour
-
1 tablespoon paprika
-
1 teaspoon onion powder
-
1 teaspoon garlic powder
-
3 lbs beef round steak (cut into serving size pieces. I just use little steaks)
-
2 -3 tablespoons oil
-
1 medium onion (chopped)
-
1 1/3 cups water
-
1 1/3 cups beef broth
-
2 (10 3/4 ounce) cans condensed cream of chicken soup (undilluted)
-
1/2 teaspoon pepper
-
-
3 cups all-purpose flour
-
1/4 cup onion, minced
-
2 tablespoons baking powder
-
1 teaspoon garlic powder
-
1 1/2 teaspoons celery salt
-
1 1/2 teaspoons poultry seasoning
-
3/4 teaspoon salt
-
6 tablespoons oil
-
1/2 cup milk
-
1 cup dry breadcrumbs
Instructions
- 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.