Governor Carruthers’ Baked Steak with Butter Crumb Dumplings
8 to 10 servings
CASSEROLE:
2 pounds round steak
1/3 cup flour
1 teaspoon paprika
1/4 cup salad oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) cans cream of chicken soup
1 (15-ounce) can onions
1 cup sour cream
BUTTERCRUMB DUMPLINGS:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon instant minced onions
1/4 cup salad oil
1 cup milk
1/4 cup melted butter
1 cup dried bread crumbs
Sift flour with 4 teaspoons double- acting baking powder, salt and poultry seasoning. Add celery seeds and instant minced onions. Stir in salad oil and cup of milk until the dough is moist. Drop by rounded tablespoon in melted butter, then roll in bread crumbs to coat. Lay dumplings on top of casserole and bake.
Preheat oven to 425 degrees. Coat round steak, cut into 2-inch pieces, with flour and paprika, brown in salad oil in skillet. Add salt, pepper and 1 cup water. Cover and simmer 30 minutes, transfer to 3-quart casserole dish. In same skillet, heat 1 can of cream of chicken soup, undiluted. Stir in liquid drained f rom can of onions, plus water to make 2 cups. Bring to a boil, pour over meat. Toss in onions and top with dumplings. Bake uncovered for 25 to 30 minutes. Serve, topped with sauce—heat 1 can cream of chicken soup with 1 cup sour cream until hot. Serve with broccoli and green salad.
Katherine Carruthers, former first lady of New Mexico
