2 lb. round steak, cut into 1" cubes
2 med. onions, sliced
1 bay leaf
10 1/2 oz. can chicken soup
4 oz. can sliced mushrooms, drained
10 1/2 oz. can onion soup
1 tbsp. Worcestershire sauce
1/3 c. flour
10 oz. pkg. frozen peas, thawed
4 green pepper rings

Place steak in 3 quart casserole; cover with onion pieces. Add bay leaf. Combine soups, mushrooms, Worcestershire sauce and flour, pour over meat and onions. Cover and bake at 350 degrees for 2 hours or until meat is tender. Remove from oven. Set oven at 400 degrees. Remove bay leaf and place peas on top of casserole. Place pepper rings on the center. Drop dumplings by rounded teaspoons around pepper rings. Cover, bake for 20 to 25 minutes at 350 degrees.

PARSLEY DUMPLINGS:

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

Combine in small bowl the egg, milk, oil, parsley and sage. Add flour, baking powder and salt. Stir only until dry ingredients are moistened.