Round Steak & Dumplings: A Hug in a Casserole Dish

The aroma of round steak and dumplings simmering in the oven is more than just a scent; it’s a portal to my childhood kitchen. I can still see my grandmother, her apron dusted with flour, humming a familiar tune as she worked. This dish was her ultimate comfort food, her go-to for every birthday celebration, and a tradition that has now beautifully woven itself through three generations of our family. It’s the kind of meal that wraps you in a warm embrace, conjuring memories of laughter, shared stories, and the undeniable love that goes into a home-cooked feast.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6
• Yields: 6 servings
• Dietary Type: Contains Meat, Dairy

Ingredients

For the Hearty Steak Base:

• 2 lbs round steaks
• 1 cup all-purpose flour
• 3 teaspoons paprika
• 1/4 cup shortening (for browning)
• 2 (10.75 ounce) cans cream of chicken soup
• 1 (15 ounce) jar small onions, drained and liquid reserved
• 1 (4.5 ounce) jar whole mushrooms, drained and liquid reserved
• 1 cup water (to supplement reserved liquids)

For the Savory Biscuit Dumplings:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 tablespoon poppy seed
• 1/2 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 tablespoon dried onion flakes
• 1 teaspoon celery seed
• 4 tablespoons shortening (for the biscuit dough)
• 1 cup milk
• 1/2 cup butter, melted (for coating dumplings)
• 1 cup seasoned bread crumbs (for coating dumplings)

Equipment Needed

• Large, heavy skillet
• 13×9 inch casserole dish
• Pastry blender or fork
• Mixing bowls (medium and large)
• Measuring cups and spoons
• Oven

Instructions

The magic of this dish unfolds in a series of comforting steps, each building upon the last to create a truly soul-satisfying meal. Preheat your oven to 350 degrees Fahrenheit to get a head start on this culinary hug.

1. Begin by preparing the round steaks. Gently pound the meat to tenderize it. Once tender, cut the steaks into 12 equal two-inch cubes. In a shallow dish, whisk together the 1 cup of all-purpose flour and the 3 teaspoons of paprika. This seasoned flour will create a beautiful crust.
2. Next, dredge each steak cube in the flour-paprika mixture, ensuring each piece is evenly coated.
3. Heat the 1/4 cup of shortening in a large, heavy skillet over medium-high heat. Once the shortening is shimmering, carefully add the floured steak cubes. Brown the meat on all sides, working in batches if necessary to avoid overcrowding the skillet. Proper browning is crucial for developing deep flavor.
4. Transfer the beautifully browned steak cubes to a 13×9 inch casserole dish. Arrange them neatly, aiming for approximately three pieces per row.
5. Evenly distribute the drained onions and mushrooms over the steak cubes in the casserole dish.
6. Now, we create the luscious sauce. Place one can of cream of chicken soup into the same skillet used for browning the meat, utilizing any flavorful drippings left behind. To this, add one can of liquid. This liquid should be made up of the reserved liquid from the drained onions and mushrooms, with water added to fill the can to the top.
7. Heat this soup and liquid mixture in the skillet over medium heat, stirring frequently, until it comes to a boil. Once boiling, carefully pour this hot sauce mixture evenly over the meat, onions, and mushrooms in the casserole dish.
8. Cover the casserole dish loosely with foil, or if you prefer a crisper topping later, you can leave it uncovered from this point. Place the casserole into the preheated 350 degree Fahrenheit oven and bake for 45 minutes. This initial baking allows the steak to begin its tender transformation.

While the steak base is baking, it’s time to prepare the delightful biscuit dumplings.

9. In a large mixing bowl, combine the dry ingredients for the dumplings: 2 cups of all-purpose flour, 3 teaspoons of baking powder, 1 tablespoon of poppy seeds, 1/2 teaspoon of salt, 1 teaspoon of poultry seasoning, 1 tablespoon of dried onion flakes, and 1 teaspoon of celery seed. Whisk them together to ensure everything is well distributed.
10. Add the 4 tablespoons of shortening to the dry ingredients. Using a pastry blender or two forks, cut the shortening into the dry ingredients until the mixture resembles small peas or even smaller crumbs. This technique ensures a tender dumpling.
11. Gradually add the 1 cup of milk to the mixture, stirring until a soft, slightly sticky dough forms. Be careful not to overmix; just combine until the flour is incorporated.
12. Now for a delightful finishing touch for the dumplings. In separate bowls, melt the 1/2 cup of butter and place the 1 cup of seasoned bread crumbs.
13. Take approximately 2 tablespoons of the biscuit dough at a time. Gently roll it into a ball. Dip the ball into the melted butter, ensuring it’s fully coated, and then roll it in the seasoned bread crumbs.
14. Carefully pat the buttered and bread crumb-coated biscuit dough into a flat disc, about 1/2 inch thick and 3 inches in diameter. These will be our rustic dumplings.
15. After the initial 45 minutes of baking, carefully remove the casserole from the oven. Arrange the prepared biscuit dumplings on top of the hot steak mixture. They should sit nestled amongst the savory filling.
16. Increase the oven temperature to 425 degrees Fahrenheit. Return the casserole dish to the oven and bake for an additional 20 minutes, or until the dumplings are beautifully golden brown and cooked through.

While the dumplings are browning, prepare the finishing sauce.

17. In a small saucepan, heat the remaining can of cream of chicken soup with the 1 cup of sour cream over low heat. Stir frequently until the sauce is heated through and bubbly. Do not boil vigorously. This sauce adds an extra layer of creamy richness to the entire dish.

Expert Tips & Tricks

To elevate this comforting classic, consider these chef-inspired insights. Ensuring the steak is well-tenderized is paramount; a meat mallet or even the back of a heavy pan can work wonders. When browning the meat, don’t rush the process. A good sear builds a foundation of flavor that permeates the entire dish. For the dumplings, resist the urge to overwork the dough; a light hand leads to tender, fluffy results. If you prefer a more intensely herbed dumpling, consider adding a pinch of fresh chopped parsley or chives to the dry ingredients.

Serving & Storage Suggestions

This Round Steak & Dumplings is best served piping hot, straight from the oven. Ladle generous portions into shallow bowls, ensuring each serving gets a good mix of tender steak, savory vegetables, and a golden, crispy dumpling. The rich sauce should be spooned over everything to ensure every bite is infused with flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or on the stovetop over low heat, adding a splash of milk or water if the sauce has thickened too much. For a crispier dumpling topping, you can briefly broil the reheated dish under a watchful eye.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	1195 kcal
Calories from Fat	673 kcal
Total Fat	74.9 g	115%
Saturated Fat	32.7 g	163%
Cholesterol	204.4 mg	68%
Sodium	1747.6 mg	72%
Total Carbohydrate	82.7 g	27%
Dietary Fiber	4.9 g	19%
Sugars	8.5 g	33%
Protein	48.1 g	96%

Variations & Substitutions

While this recipe is a beloved classic, feel free to explore variations. For a lighter touch, you could substitute some of the shortening in the dumpling dough with unsalted butter, though the texture will be slightly different. If cream of chicken soup is unavailable, cream of mushroom soup can be used, though it will impart a slightly different flavor profile. For a touch of brightness, a squeeze of lemon juice could be stirred into the finishing sauce.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef besides round steak?
A: While round steak is traditional, tougher cuts like chuck roast can also be used if you extend the initial braising time to ensure tenderness.

Q: My dumplings didn’t get very golden brown, what can I do?
A: Ensure your oven is accurately preheated to 425 degrees Fahrenheit for the last stage of baking. You can also use the broiler for the last 2-3 minutes, but watch them very closely to prevent burning.

Q: How can I make this dish ahead of time?
A: You can prepare the steak mixture and bake it for the initial 45 minutes. Cool completely, then cover and refrigerate. Prepare the dumpling dough up to the point of forming them, cover, and refrigerate. Reheat the steak mixture, arrange the dumplings, and bake as directed, adding a few extra minutes if needed.

Q: Can I omit the bread crumbs on the dumplings?
A: Yes, you can omit the bread crumbs. The butter will still help them brown nicely, and they will have a softer exterior.

Q: What kind of onions are best for this recipe?
A: The recipe calls for small onions, often found in jars. If you can’t find those, finely diced yellow or white onions can be used, but the texture and sweetness will be slightly different.

Final Thoughts

This Round Steak & Dumplings recipe is more than just a meal; it’s an edible legacy, a comforting ritual that bridges generations. It’s the kind of dish that fosters connection, sparks joy, and leaves you feeling utterly content. Gather your loved ones, embrace the warmth of your kitchen, and let this hearty casserole do the rest. I encourage you to try it, to make it your own, and to share the delicious memories it’s bound to create. Perhaps serve it alongside a crisp green salad to balance the richness, or a slice of crusty bread to sop up every last drop of that delectable sauce. Enjoy every spoonful.