Ingredients
3/4 pound beef top round steak, cut into 1/2-inch strips1/4 teaspoon pepper2 teaspoons canola oil2/3 cup condensed cream of chicken soup, undiluted1/2 cup beef broth4 large fresh mushrooms, sliced1/4 cup each chopped onion, green pepper and celeryDUMPLINGS:1/2 cup all-purpose flour3/4 teaspoon baking powder1/4 teaspoon salt2 tablespoons beaten egg3 tablespoons 2% milk1/2 teaspoon dried parsley flakes
Preparation
Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine the soup, broth and vegetables; pour over steak. Cover and cook on low for 4-5 hours.
For dumplings, in a small bowl, combine the flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls onto meat mixture. Sprinkle with parsley.
Cover and cook on high until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking), about 1 hour.
