Round Steak with Dressing Dumplings
Transform your dinner table into a comforting feast with this hearty and irresistible Round Steak with Dressing Dumplings recipe. Perfect for cozy family gatherings or special occasions, this dish features tender, slow-cooked round steak simmered in a flavorful onion and beef broth gravy. The star of the show, however, is the savory dressing dumplings—made from seasoned bread cubes, fresh parsley, and a hint of celery—steamed to perfection right in the pan for a truly one-pot delight. With its melt-in-your-mouth steak and rich gravy paired with pillowy dumplings, this recipe is a comforting blend of rustic charm and home-cooked goodness. Serve it hot and savor a wholesome, satisfying meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 pounds Round steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, sliced
- 3 cups Beef broth
- 1 whole Bay leaf
- 3 cups Dry bread cubes
- 1 tablespoon Butter, melted
- 1 cup Celery, diced
- 1 cup Chicken or turkey broth
- 2 tablespoons Fresh parsley, chopped
- 2 large Eggs, lightly beaten
Instructions
Season both sides of the round steak with salt and black pepper.
Heat vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat.
Sear the round steak on both sides, about 3–4 minutes per side, until browned. Remove from the pan and set aside.
In the same pan, add the sliced onion and sauté for 2–3 minutes, scraping any browned bits from the bottom of the pan.
Return the steak to the pan. Add the beef broth and bay leaf, ensuring the liquid covers about three-quarters of the steak. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5–2 hours, or until the steak is fork-tender.
While the steak cooks, prepare the dressing dumplings. In a large bowl, combine the dry bread cubes, melted butter, celery, parsley, and a pinch of salt and pepper.
Mix the chicken or turkey broth into the bread mixture, ensuring the bread is moistened but not soggy.
Stir in the lightly beaten eggs until well combined. Form the mixture into 2-inch dumpling balls and set aside.
Once the steak is tender, carefully place the dumplings on top of the steak in the pan. Cover and let the dumplings steam for 20–25 minutes, or until firm and cooked through.
Serve the tender round steak with the dressing dumplings alongside and spoon over the onion-infused gravy from the pan.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 1174 mg | 391% | |
| Sodium | 11755 mg | 511% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 23.8 g | ||
| Protein | 332.6 g | 665% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 669 mg | 51% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 5838 mg | 124% | |
*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.
