Round Steak ‘N’ Dumplings

• 1/3 cup all-purpose flour
• 1 teaspoon paprika
• 2 pounds boneless beef round steak, cut into 1/2-inch cubes
• 2 cups frozen pearl onions, thawed
• 1/4 cup canola oil
• 2-1/2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 jars (4-1/2 ounces each) whole mushrooms, drained
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon dried minced onion
• 1 teaspoon celery seed
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1 cup milk
• 1/4 cup canola oil
• 1-1/2 cups soft bread crumbs
• 1/4 cup butter, melted

1. In a large resealable plastic bag, combine the flour and paprika; add beef in batches and shake to coat. In a Dutch oven, cook beef and onion in oil over medium heat until meat is no longer pink. Add the water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes. Stir in soup and mushrooms.
2. For dumplings, in a large bowl, combine the first seven ingredients. Stir in milk and oil just until moistened. In a shallow dish, combine bread crumbs and butter. Drop heaping tablespoonfuls of dumpling batter into crumb mixture; turn to coat.
3. Transfer hot beef mixture to a greased 2-1/2-qt. baking dish. Top with dumplings. Bake, uncovered, at 425u0b0 for 25-30 minutes or until bubbly and golden brown and a toothpick inserted in dumplings comes out clean.

flour, paprika, boneless beef, frozen pearl onions, canola oil, water, salt, pepper, condensed cream, mushrooms, flour, baking powder, onion, celery, poultry seasoning, salt, sage, milk, canola oil, bread crumbs, butter

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