Swiss Steak and Dumplings Bake

“One of my favorite beef dishes, I make this one very often at my house. Although the recipe calls for steak, you can use any cut of beef that you prefer, I sometimes cut up a small roast for this. I have even added 2 tbsp grated Parmesan cheese to the cream mixture.”
1hr 45mins

Ingredients Nutrition


  1. Dredge the cubed beef in flour.
  2. In a large skillet, brown the meat on both sides in oil.
  3. Transfer to a 2-1/2-quart greased baking dish.
  4. In the same skillet saute the onions and garlic until soft; transfer to baking dish.
  5. In the same skillet combine the soup, Parmesan cheese (if using), milk, water, salt and pepper, stirring occasionally; pour over the steak and onions in the baking dish; mix to combine.
  6. Cover, and bake at 350 degrees for 50-60 minutes, or until meat is tender, remove from oven, and leave in baking dish.
  7. FOR THE DUMPLINGS: increase the oven temperature to 425 degrees.
  8. Combine the breadcrumbs and 2 tbsp melted butter in a small bowl; set aside.
  9. In another bowl, combine the flour, baking powder, poultry seasoning and salt.
  10. Stir in the milk and the remaining butter JUST UNTIL MOISTENED.
  11. Drop by rounded tablespoonfuls into the crumb mixture; roll until coated.
  12. Place the dumplings over the steak.
  13. Return to oven and bake uncovered at 425 degrees for 20-25 minutes, or until the dumplings are lightly browned and a toothpick comes out clean.

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