Steak Casserole with Sesame Dumplings

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

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

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.

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.

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

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

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