Steak and Dumplings

Steak and Dumplings

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Sue 1

"This is a great recipe my Mom used to make. I believe it's a Depression-era recipe since it's made with round steak and flour dumplings. The trick is to let it simmer for a few hours to get the meat fork-tender. From the kitchen of Maureen Dutcher. Enjoy!"
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2 h 5 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat vegetable oil in a skillet over medium heat; place the strips of steak into the hot oil. Sprinkle with garlic powder, salt, and black pepper to taste. Cook, stirring frequently, until the steak pieces are browned, 10 to 15 minutes. Pour in the beef broth, and use a spoon to scrape up and dissolve any browned flavor bits from the bottom of the skillet. Stir in onion and carrot; drop in the beef bouillon cubes. Bring the mixture to a simmer, and reduce heat to medium-low. Simmer until steak strips are tender, at least 1 1/2 hours. Stir occasionally.
  2. About 10 minutes before serving time, bring a large pot of lightly salted water to a boil over medium heat. Mix together the flour, 1 teaspoon of salt, and baking powder in a bowl; stir in eggs and water, 1 tablespoon at a time, to make a thick batter. Drop tablespoon-sized blobs of batter into the boiling water, and stir; dumplings will sink at first, but then rise to the top. Let the dumplings simmer for about 4 minutes after they float to the surface of the water.
  3. With a slotted spoon, scoop out the dumplings into a serving bowl. Serve topped with the steak strips and gravy.



I could tell based on the ingredients that it would need more flavour. I added in 1 tsp thyme, 1/2 tsp sage and 1/2 tsp basil. It also seemed it would be extremely salty so instead of both beef ...

Very yummy and easy. I thought 1 TB of garlic powder would be too much so I cut it down to 1 tsp. I used canned beef consomme and 2 tsp of beef Better Than Bouillon. It came out just a little to...

The dumplings were heavy and the meat was tough. I'm not sure how to make fluffy dumplings, but these definitely didn't turn out well.

Extra seasoning needed in the steak such as basil and sage. Add the same dry seasoning used in the steak to the dumplings. Boil the dumplings in equal parts broth and water. Family enjoyed wi...

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