With its tender meat and comforting dumplings, round steak n' dumplings is a hearty and flavorful classic for any home cook. Whether you're a seasoned chef or just starting in the kitchen, this dish is a must-try for its simplicity and delicious results. Typically made with affordable cuts of round steak and complemented by vegetables like carrots, celery, and onions, this one-pot wonder offers a savory and satisfying meal that is sure to become a family favorite.
Let's cook with our recipes!
ROUND STEAK & DUMPLINGS
My family's favorite meal, requested for all birthdays! The recipe came from my mother, and has now been made by three generations!
Provided by Holly Lyman
Categories Meat
Time 1h20m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 19
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
Make and share this Round Steak With Dressing Dumplings recipe from Food.com.
Provided by PickyEatersRUs
Categories Steak
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 535.3, Fat 25.9, SaturatedFat 7.4, Cholesterol 23.5, Sodium 1335.4, Carbohydrate 64.7, Fiber 3, Sugar 2.3, Protein 11.2
ROUND STEAK WITH DUMPLINGS
Here's a yummy, elegant-looking steak dish that's a breeze to make. Much of the preparation can be done in advance.-Sherri Odom, Plant City, Florida
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10-12 servings.
Number Of Ingredients 20
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).
Nutrition Facts :
ROPA VIEJA DUMPLINGS
Steps:
- In a large pot over medium heat, add the flank steak, bell peppers and onion. Add the beef stock and cilantro. Bring to a boil, then lower the heat and cover. Simmer, checking the liquid level once an hour and adding more beef stock if necessary, until the ropa vieja (steak) can be easily shredded upon picking up with tongs, 6 to 8 hours. Remove the ropa vieja and set aside to cool down, then shred.
- For the tamarind hoisin sauce: In a medium pan over medium heat, add the hoisin sauce, tamarind syrup and soy sauce. Cook, stirring, to allow the ingredients to emulsify, 5 minutes. Remove and set aside.
- For the dumplings: Grab a dumpling wrapper and brush egg wash over the edges only. Ball up a small amount of ropa vieja and place it in the middle of the dumpling wrapper. Crimp the two outer edges of the dumpling wrapper over the ropa vieja. Bring the top and bottom to the center over the ropa vieja and crimp with the other. (This should look like a small purse.) Fold the right edge to the backside and crimp. Fold the left side to the front and crimp. (The outcome looks like a mini money bag.) Repeat with the remaining wrappers and filling. Place the dumplings in the freezer for 2 hours.
- Fill a medium pot three-quarters of the way with water and set over medium heat. Bring the water to a boil. Add 5 dumplings from the freezer and for the first minute, stir to prevent them from sticking to the bottom. Cook until the wrappers become translucent, then remove.
- Heat the sesame oil in a small nonstick saute pan over medium-high heat. Turn off the heat and let sit for 30 seconds. Use a slotted spoon to drain the excess water from the dumplings as much as possible. Carefully transfer the dumplings to the pan (be careful; the water from the dumplings may make the oil splatter). Turn the heat to medium-high and cook, moving the dumplings continuously. This can be done by pushing the pan forward and back or by using tongs to flip the dumplings. Once the dumplings are seared on all sides, remove from the pan.
- In pasta bowl, add 1/4 cup of the tamarind hoisin sauce. Place the dumplings in the middle and garnish with the crushed pork rinds and sesame seeds. Save the remaining dumplings and sauce for another use.
MOM'S HEARTY BEEF STEW WITH DUMPLINGS
My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!
Provided by ambikins
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
- Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
- In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
- To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
- Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g
SLOW COOKER TENDER AND YUMMY ROUND STEAK
Tender and tasty economical top round or bottom round steak cooked in a rich tasting gravy with vegetables.
Provided by Katy
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 10h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.
- Cover, and cook on Low for 7 to 10 hours.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 33.1 g, Cholesterol 80.5 mg, Fat 13.6 g, Fiber 4.5 g, Protein 33.8 g, SaturatedFat 4.6 g, Sodium 828.6 mg, Sugar 5 g
Recipes tips & tricks
- Add a splash of red wine: If you have a bottle of red wine on hand, consider adding a splash to the braising liquid. This will give the finished dish a rich, burgundy color and a slightly tangy, fruity taste.
- Use different types of meat: This recipe works well with other types of meat, such as chuck roast, rump roast, or brisket. However, you may need to adjust the cooking time to accommodate different meats.
- Thicken the gravy: If you want a thicker gravy, you can add a cornstarch slurry to the braising liquid. A cornstarch slurry is simply a mixture of cornstarch and water. Whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, slowly whisk the slurry into the braising liquid until it has reached the desired thickens. Don't forget to bring it to a boil and boil for one minute, stirring frequently.
- Serve with your favorite sides: This recipe is a classic comfort food that can be served with a variety of sides. Some popular options include mashed, egg noodles, or a side of fresh or roasted veggies.
Conclusion
At last, Stews are warm and comforting and is one of the best comfort food. One thing that needs to be in mind while cooking braised meat is you need to cook the meat low and slow until it is so fall apart before you can serve it. It can take anywhere from 2-4 hours. If your time is limited, what you can do is use your slow cooker. Set it up in the morning, and you'll be coming home to a great smelling house and dinner is ready when you get home.
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