Sunday, January 2, 2011


Everyone thinks they have the best casserole recipe.  I have several I love, but this one I had on New Years day, 2011, beats them all.  It is the unusual dumplings that make it so wonderful. I'm not a bread person (except for Red Lobster biscuits), but these dumplings will blow you away.



2 Lbs steak, cut into 1 inch pieces (we used elk)
1/3 C flour
1/4 C cooking oil
1/8 tsp pepper
1 onion, chopped
1 4-oz. can mushrooms, undrained
1 10 oz can condensed crm of mushroom soup
1 tsp paprika
1/2 tsp salt
2-1/4 C water, divided

Butter Crumb Dumplings ingredients

2 C flour
4 tsp. baking powder
1 tsp. celery seed
1/3 tsp salt
1 C whole milk
1 tsp poultry seasoning
1 tsp instant minced onion
1/4 C cooking oil
1/4 C melted butter
1 C dry bread crumbs

Coat meat with flour, paprika, salt and pepper.  Brown in lg. skillet.  Add 1 C water and a little more salt and pepper, along with onion and mushrooms.  Cover and simmer 30 min or until meat is tender.
Transfer meat to a 13X9 inch baking pan.  Heat soup in skillet with meat drippings.  Gradually add 1-1/4C water and bring to a boil, stirring constantly.  Pour gravy over meat and top with dumplings (below), sprinkling any crumbs over top of casserole.  Lightly sprinkle with paprika. Bake uncovered at 425 degrees for 20 to 25 min.

Butter Crumb Dumplings:  Combine flour, baking powder, celery seed, poultgry seasoning, onion and salt.  Add 1/4 C oil and 1 C milk.  Stir just until moistened.  Combine melted butter with dry bread crumbs.  Drop rounded spoonfulls of dough onto the crumb mixture, rolling to coat really well.

When I make this, I substiture 1/4C vermouth for 1/4C water.  Vegetarians, I would add more mushrooms, could use tofu or glutin instead of meat, even eggplant, pre browned.

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