Ingredients Jump to Instructions ↓

  1. 1 pound round steak, cut into thin strips

  2. 1/4 cup red wine vinaigrette

  3. 1/3 cup flour

  4. 1/2 teaspoon salt

  5. 1 teaspoon dried marjoram leaves

  6. 1/8 teaspoon pepper

  7. 2 tablespoons olive oil

  8. 1 onion, chopped

  9. 3 cloves garlic, minced

  10. 1 cup sliced mushrooms

  11. 1 green bell pepper, chopped

  12. 1 red bell pepper, chopped

  13. 1 (14 1/2-ounce) can diced tomatoes, undrained

  14. 2 tablespoons honey

  15. 2 tablespoons Worcestershire sauce

  16. 1 tablespoon soy sauce

  17. 2 cups frozen green beans, thawed

  18. 1-1/2 cups baking mix or Homemade Baking Mix

  19. 1/2 teaspoon dry mustard

  20. 2/3 cup milk

  21. 2 tablespoons butter, melted

  22. 1 egg, beaten

  23. 2 tablespoons sesame seeds or poppy seeds

Instructions Jump to Ingredients ↑

  1. Place round steak strips and vinaigrette in shallow baking dish; cover and marinate for 2-4 hours. Drain steak, reserving marinade.

  2. Combine flour, salt, marjoram, and pepper on shallow plate; toss drained steak in this mixture.

  3. Heat olive oil in large skillet over medium heat. Add steak; cook and stir until lightly browned, about 4-5 minutes; remove from pan. Add onion, garlic, and mushrooms to drippings remaining in pan; cook and stir 6-8 minutes until tender.

  4. Add reserved vinaigrette, bell peppers, tomatoes, honey, Worcestershire sauce, and soy sauce; bring to a simmer. Stir in steak and pour into 2-1/2 quart casserole dish.

  5. Stir in beans. Bake at 400 degrees F for 35-45 minutes until casserole is bubbling.

  6. Meanwhile, in large bowl combine baking mix and dry mustard; mix well. Stir in milk, butter, and egg and mix just until combined.

  7. Remove casserole from oven. Drop the dumpling mixture by tablespoons onto hot mixture in casserole. Sprinkle with sesame seeds or poppy seeds. Return to oven and bake for 15-20 minutes longer until dumplings are cooked through. Serves 6


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