"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for STEAK WITH HERB DUMPLINGS, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Volk
Added: Monday, March 10, 2008


1 to 2 pounds chuck
1 onion, sliced
paprika, black pepper, Worcestershire sauce
2 Tbsp extra virgin olive oil
1 can cream of mushroom soup, mixed with3/4 cup skim milk


1 1/2 cups biscuit mix
1/2 cup milk
1/2 tsp each, parsley, chives, and thyme

Cut meat into serving size pieces. Heat oil in large skillet, and brown meat on both sides. Drain off excess oil. Season meat to taste with paprika, black pepper, and Worcestershire sauce. Pour soup mixture over all.
Cover and cook about 1 hour until tender.
Mix herbs into biscuit mix. Add milk and stir until smooth Drop dumplings by heaping spoonful onto meat mixture, making 8 portions. Cover skillet and simmer for 12 minutes. DO NOT PEEK!




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