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Beef and Dumpling Bake

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2 pounds round steak, cubed
1/3 cup flour
2 medium onions, sliced
2 bay leaves
1 can 4 ounces sliced mushrooms
1 can cream of chicken soup
1 can onion soup
1 tablespoon Worcestershire sauce
1 package 10 ounces frozen peas
4 green pepper rings
cup chopped black olives
parsley dumplings (recipe follows)


Coat steak with flour. Brown in small amount of shortening in skillet. Add onions, bay leaves, mushrooms, soups and 1 soup can water. Cover. Bake at 400 degrees for 1- hours. Remove bay leaves. Add peas. Green pepper and olives. Drop dumplings by rounded teaspoonfuls over steak mixture. Cover. Bake for 25 minutes longer.

Parsley Dumplings

1 egg
1/3 cup milk
2 tablespoons parsley flakes
2 tablespoons oil
teaspoon sage
1 cup flour
1- teaspoons baking powder
teaspoon salt

Combine egg, milk, parsley flakes, oil and sage in bowl; mix well. Combine flour, baking powder and salt; add to egg mixture. Stir until just mixed.

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