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Beef and Dumpling Bake


2 lb. round steak, cubed
1/3 cup flour
2 medium onions, sliced
2 bay leaves
1 can (4 oz.) sliced mushrooms
1 can cream of chicken soup
1 can onion soup
1 tablespoon Worcestershire sauce
1 pkg. (10 oz.) frozen peas
4 green pepper rings
1/2 cup chopped black olives
parsley dumplings (recipe follows)

Coat steak with flour. Brown in small amount of shortening in skillet. Add onions, bay leaves, mushrooms, soups and 1 soup can water. Cover. Bake at 400 degrees for 1-1/2 hours. Remove bay leaves. Add peas. Green pepper and olives. Drop dumplings by rounded teaspoonfuls over steak mixture. Cover. Bake for 25 minutes longer.

Parsley Dumplings

1 egg
1/3 cup milk
2 tablespoon parsley flakes
2 tablespoon oil
1/4 tsp. sage
1 cup flour
1-1/2 tsp. baking powder
1/2 tsp. salt

Combine egg, milk, parsley flakes, oil and sage in bowl; mix well. Combine flour, baking powder and salt; add to egg mixture. Stir until just mixed.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.