Swiss Steak Casserole with Butter Crumb Dumplings


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SWISS STEAK CASSEROLE WITH BUTTER CRUMB DUMPLINGS

Submitted by Mrs. Eleanor Miller from Indiana

2 pounds round steak

1/3 cup flour

1/4 cup shortening

1 can cream of chicken soup

1 can water

1/2 teaspoon salt

1/8 teaspoon pepper

  Cut meat into 6 portions; dredge in flour. Lightly brown meat in large skillet; transfer to 2-quart baking dish. Combine in skillet soup diluted with water, salt and pepper. Heat until boiling; pour over meat in baking dish. Bake at 350 F. degrees for 30 minutes or until meat is tender. Remove from oven; increase oven to 425 F. degrees.

BUTTER CRUMB DUMPLINGS

1 cup fine dry bread crumbs

1/2 cup melted butter

2 cup flour

3 teaspoon baking powder

1 teaspoon poultry seasoning

1/2 teaspoon salt

1 cup milk

   Mix bread crumbs and 1/4 cup butter. Combine flour , baking powder, poultry seasoning and salt. Pour in milk and remaining butter; stir until dry ingredients are moistened. Mixture will not be smooth. Drop by rounded spoonsful into buttered crumbs; roll until coated with crumbs. Place on top of meat; bake 20-30 minutes.

YIELD: 6 Servings

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