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Beef & Dumpling Bake

Created by KittenCal on December 7, 2014

1/2 cup all-purpose flour (mixed with 2 teaspoon seasoned salt, 2 teaspoons garlic powder, 1 teaspoon black pepper and a pinch cayenne)
2 pounds beef sirloin (roast or steak, cubed)
1 medium yellow onion (chopped)
2 garlic cloves minced
Oil (as needed)
2 cans (10 3/4 ounce) condensed cream of chicken soup, undiluted
3 to 4 tablespoons grated Parmesan cheese (optional)
1 cup half and half
1/3 cup water

Step 1: Coat the cubed beef in the seasoned flour.
Step 2: In a large skillet, brown the meat cubes on both sides in oil.
Step 3: Transfer to a 2 1/2-quart greased baking dish.
Step 4: In the same skillet saute the onions and garlic until soft; transfer to baking dish.
Step 5: In a bowl, whisk the condensed soups, Parmesan cheese, half and half, water, salt and pepper. Pour over the steak and onions in the baking dish; mix to combine.
Step 6: Cover, and bake in a preheated 350 degree F oven for 50-60 minutes, or until meat is tender, remove from oven, and leave in baking dish.
Step 7: FOR THE DUMPLINGS: increase the oven temperature to 425 degrees.
Step 8: Combine the breadcrumbs and 2 tbsp melted butter in a small bowl; set aside.
Step 9: In another bowl, combine the flour, baking powder, poultry seasoning and salt.
Step 10: Stir in the milk and the remaining butter JUST UNTIL MOISTENED.
Step 11: Drop by rounded tablespoonfuls into the crumb mixture; roll until coated.
Step 12: Place the dumplings over the steak.
Step 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.