Ingredients Jump to Instructions ↓

  1. 2 pounds beef top round steak

  2. 1/3 cup all-purpose flour

  3. 2 tablespoons canola oil

  4. 2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted

  5. 1-1/3 cups water

  6. 1/8 teaspoon pepper


  8. 1/2 cup dry bread crumbs

  9. 5 tablespoons butter, melted, divided

  10. 1-1/3 cups all-purpose flour

  11. 2 teaspoons baking powder

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon poultry seasoning

  14. 2/3 cup milk

Instructions Jump to Ingredients ↑

  1. Swiss Steak with Dumplings Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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 near the center comes out clean. Yield: 6-8 servings.


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