Beef Casserole With Dumplings
1/3 cup all-purpose flour
1 teaspoon paprika
2 pounds beef round steak
1/4 cup oil
1 3/4 cups onion, chopped
1 can (10 oz.) cream of mushroom soup
1 can (10 oz.) beef broth
oil for browning
1 cup all-purpose flour
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 cup oil
1/2 cup milk
In a mixing bowl, sift together flour, Clabber Girl Baking Powder, salt, and oregano. Add oil and milk. Mix just until combined.
Mix flour and paprika; coat the beef round steak with flour mixture. Rub mixture into meat and cut into 1 inch cubes. Brown thoroughly in oil. Put in a
13x9 inch pan and add onions. In a saucepan, combine cream of mushroom soup and beef broth; heat, stirring until mixed. Pour over meat.
Bake at 350° F for one our, or until meat is tender. Remove from oven to add dumplings.
Drop dumplings on top of casserole by teaspoonfulls. Return to oven and bake at 425° for 15 to 20 minutes.