Soups & Stews
Southern
Yield: 6-8
Author: Tammy Nichols
Steak and Dumplings - Master Cookbook Recipe # 634

Steak and Dumplings - Master Cookbook Recipe # 634

This Steak and Dumplings recipe is the ultimate Southern comfort food. By deep-frying seasoned, flour-coated cubed steak before adding it to a rich beef broth with homemade dumplings, you get a unique combination of textures and flavors. The fried steak adds a savory depth to the broth, while the dumplings cook up tender and fluffy.

This is recipe #634 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 25 minTotal time: 55 min
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Ingredients

  • 1 1/2 lb Cubed steak, cut into 1” wide pieces
  • 3 cups Beef stock
  • 5 cups Water
  • 3 Tbsp Beef bouillon granules (or 2 Tbsp Dale's seasoning)
  • 1 Onion, chopped
  • As needed Vegetable or corn oil (for frying)
  • To taste Salt, black pepper, onion powder, and roasted garlic powder
  • For coating All-purpose flour
  • Master Cookbook Recipe #162 Dumplings (double recipe)
  • For Optional Thickener:
  • 1/3 cup Self-rising flour
  • 1 1/2 cups Cold milk

Instructions

  1. Prep Dumplings: Prepare your homemade dumplings first and keep them ready.
  2. Fry Onions & Steak: Preheat 1” of oil in a large skillet over medium heat. Fry the chopped onion until golden brown, then remove and set aside. Season the steak pieces with salt, pepper, onion powder, and garlic powder. Press each piece into flour to coat thoroughly.
  3. Deep Fry: Fry the steak pieces in the hot oil for about 4 minutes until golden brown. Drain on a paper towel-lined plate.
  4. Boil Broth: In a large pot, combine the beef stock, water, and bouillon. Cover and bring to a rolling boil.
  5. Combine: Carefully drop the dumplings into the boiling broth. Add the fried steak and onions.
  6. Simmer: Cover and simmer for about 10 to 15 minutes. Stir frequently to prevent the dumplings from sticking to the bottom. The dumplings are done when they look flatter and have changed texture.
  7. Thicken (Optional): If the broth isn't thick enough, whisk together the cold milk and self-rising flour, then stir it into the pot and simmer until creamy.

Notes

Tammy’s Tips

The secret to this dish is deep-frying the steak first,it locks in the flavor and gives the broth a wonderful, rich color. Make sure your broth is at a good, hard boil before you drop those dumplings in so they cook perfectly. This is a very hearty meal, so it’s best served in big bowls with a little extra black pepper on top!