Round Steak Dumplings
Cozy up with a bowl of hearty comfort food by making these tender and flavorful Round Steak Dumplings. This recipe combines succulent, slow-simmered cubes of round steak with a medley of earthy vegetables, all cooked in a rich, aromatic beef broth infused with thyme and bay leaf. Topped with soft, pillowy dumplings made from scratch, this dish is the perfect combination of savory and satisfying. The searing of the steak adds depth, while the long simmer ensures melt-in-your-mouth tenderness. Easy-to-follow yet richly rewarding, this classic one-pot meal is ideal for a comforting family dinner or a special cold-weather gathering. Serve it hot, and watch it become your new favorite comfort food!
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Recipe Information
Ingredients
- 1 pound round steak
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 2 teaspoons baking powder
- 1 cup all-purpose flour (for dumplings)
- 2 tablespoons butter, cold and diced
- 0.5 cup milk
Instructions
Cut the round steak into bite-sized cubes and pat dry with a paper towel.
In a bowl, mix 1/2 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge the steak pieces in the flour mixture to coat them evenly.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the steak pieces in batches until browned on all sides. Remove the steak and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
Return the browned steak to the pot. Add 4 cups of beef broth, 1 bay leaf, and 1/2 teaspoon of dried thyme. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the steak is tender.
While the steak is cooking, prepare the dumpling dough. In a bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Add the diced cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
Gradually mix 1/2 cup of milk into the flour mixture until a soft dough forms. Do not overmix.
Once the steak is tender, remove the bay leaf and use a spoon to drop small portions of the dumpling dough (about 1 tablespoon each) on top of the simmering stew, leaving some space between them.
Cover the pot tightly with the lid and let the dumplings cook for 15 minutes without lifting the lid. The dumplings should be puffed and fully cooked.
Serve the round steak and dumplings hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 8864 mg | 385% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 20.0 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 486 mg | 37% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3946 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
