Steak And Dumplings
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 tbsp
Garlic Powder1 tsp
Salt400 g
Beef Broth (can)1 cup
Carrot (chopped)2 cups
All-Purpose Flour1 tsp
Baking Powder3 cup
Water (or as needed)Directions:
1
Heat vegetable oil in a skillet over medium heat; place the strips of steak into the hot oil
2
Sprinkle with garlic powder, salt, and black pepper to taste
3
Cook, stirring frequently, until the steak pieces are browned, 10 to 15 minutes
4
Pour in the beef broth, and use a spoon to scrape up and dissolve any browned flavor bits from the bottom of the skillet
5
Stir in onion and carrot; drop in the beef bouillon cubes
6
Bring the mixture to a simmer, and reduce heat to medium-low
7
Simmer until steak strips are tender, at least 1 1/2 hours
8
Stir occasionally
9
About 10 minutes before serving time, bring a large pot of lightly salted water to a boil over medium heat
10
Mix together the flour, 1 teaspoon of salt, and baking powder in a bowl; stir in eggs and water, 1 tablespoon at a time, to make a thick batter
11
Drop tablespoon-sized blobs of batter into the boiling water, and stir; dumplings will sink at first, but then rise to the top
12
Let the dumplings simmer for about 4 minutes after they float to the surface of the water
13
With a slotted spoon, scoop out the dumplings into a serving bowl
14
Serve topped with the steak strips and gravy