2 lb. round steak
1/3 c. flour
1/4 c. shortening
1 can cream of chicken soup
1 can water
1/2 tsp. salt
1/8 tsp. pepper

Cut meat into portions, dredge with flour. Lightly brown meat, put into 2 quart baking dish. Combine in skillet soup diluted with water, salt and pepper. Heat until boiling, pour over meat. Bake at 350 degrees for 30 minutes or until tender. Remove from oven, turn oven to 425 degrees. Continue with following recipe.

BUTTER CRUMB DUMPLING:

1 c. fine dry bread crumbs
1/2 c. melted butter
2 c. flour
3 tsp. baking powder
1 tsp. poultry seasoning
1/2 tsp. salt
1 c. milk

Mix dry bread crumbs and 1/4 cup butter. Combine flour, baking powder, poultry seasoning and salt. Pour in milk and remaining butter, stir until dry ingredients are moistened. Mixture will not be smooth. Drop by rounded spoonful into buttered crumbs, roll until coated with crumbs. Place on top of meat and bake at 425 degrees for 20 to 30 minutes.

Note: I use Bisquick for the dumplings.