Steak and Dumplings

Steak and Dumplings

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!"

Ingredients 2 h 5 m {{adjustedServings}} servings 445 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

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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.
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Reviews 4

  1. 7 Ratings

Sarah Stone

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 broth AND beef bouillon cubes, I used 14oz water, and only 2 beef bouillon cubes. I also chose to toss the meat in the seasonings, w/ 2 Tbsp flour and did a quick sear and transferred the mixture to my crock pot. I deglazed the pan w/ 1/2 cup merlot and added that to the crock pot also. While this is a "great depression" recipe a bit of modifying can make it amazing. I think next time I'll add rosemary and port mushrooms


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 too salty. The dumplings are awesome, tender, cream-colored, and just right. I used sliced bottom round. Next time I will sub out the soup for a box of Rachel Ray beef broth, which is excellent stuff. I think it will help cut down the salt. I made it in my cast iron skillet and simmered it for about 2 hours.


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.