Steak Strips With Dumplings

• 3/4 pound beef top round steak, cut into 1/2-inch strips
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 2/3 cup condensed cream of chicken soup, undiluted
• 1/2 cup beef broth
• 4 large fresh mushrooms, sliced
• 1/4 cup each chopped onion, green pepper and celery
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons beaten egg
• 3 tablespoons 2% milk
• 1/2 teaspoon dried parsley flakes

1. 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.
2. 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.
3. 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.

pepper, canola oil, condensed cream, beef broth, fresh mushrooms, onion, allpurpose, baking powder, salt, beaten egg, milk, parsley flakes

Taken from www.tasteofhome.com/recipes/steak-strips-with-dumplings/ (may not work)