Modified from Cooking for 2
***Needs a Crock Pot***
3/4 lb boneless beef top round steak, cut into 1/2 inch strips (okay, first off, I just used whatever beef I had on hand and second, I cut mine into chunks)
1/4 tsp pepper
2 tsp canola oil
2/3 cup condensed cream of chicken soup, undiluted (this is NOT a full can...this and the egg make this recipe a pain in the butt - you are left with bits and parts that you either toss or figure out how to use up)
1/2 cup beef broth
4 large fresh mushrooms, sliced (I diced)
1/2 cup each chopped onion, green pepper and celery
Dumplings:
1/2 cup flour
3/4 tsp baking powder
1/4 tsp salt
2 tbsp beaten egg (which is less than a full egg)
3 tbsp milk
1/2 tsp dried parsley flakes
Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Combine soups (whisk), then add in vegetables and then transfer beef (minus drippings) in and mix again. Cover and cook on low for 4-5 hours.
For dumplings, combine flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls into meat mixture. Sprinkle with parsley. Cover and cook on high for 1 hour or until a toothpick comes out clean (don't lift the cover during cooking - which by the way, will get noisy as it rattles constantly as it steams).
Makes 2 servings.