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BEEF 'N DUMPLINGS 
2 lbs. steak, cut in 1-inch cubes
2 med. onions, sliced
1 bay leaf
10 1/2 oz. can cream of chicken soup
10 1/2 oz. can onion soup
4 oz. can sliced mushrooms
1 tbsp. Worcestershire
1/3 c. flour
10 oz. frozen peas

Preheat oven to 350 degrees. Place steak in 3-quart casserole. Cover with onion slices. Add bay leaf. Combine soups, mushrooms, Worcestershire and flour. Pour over meat. Cover and bake 2 hours or until tender.

Remove bay leaf; set oven at 400 degrees. Place peas on meat. Mix dumpling ingredients until moist. Drop by rounded teaspoon. Cover. Bake 20-25 minutes.

DUMPLINGS:

1 egg
1/3 c. milk
2 tbsp. parsley
2 tbsp. oil
1/4 tsp. sage
1 c. flour
1 1/2 tsp. baking powder

Mix together first 5 ingredients in bowl; add flour and baking powder.
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