Ingredients:
2 lbs beef or 2 lbs veal, cut up
2 1/2 cups flour
1 teaspoon paprika
1 can onions ( 1 lb.)
2 cans cream of chicken soup
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon celery seeds
1 teaspoon dry onion flakes
1 tablespoon poppy seeds
1/4 cup vegetable oil
1 cup milk
1 cup sour cream
1/4 cup butter
1 cup breadcrumbs
Directions:
Coat the meat with 1/2 c of flour and the paprika.
Brown in vegetable oil; transfer to a casserole dish.
Add can of onions.
Combine one can of the chicken soup and one can water; pour over meat and onions.
Bake at 350 for 45 minutes.
While the meat is baking– Combine 2 c flour, the baking powder, salt, poultry seasoning, celery seed, onion flakes and poppy seeds.
Mix well, and add 1/4 c oil and 1 c milk.
Drop tablespoons of dough into breadcrumbs which you have mixed with melted butter.
Put dumplings on top of the meat; increase heat to 425 and bake for another 20 minutes.
Make sauce; combine one can of cream of chicken soup and sour cream.
Heat sauce and serve over meat and dumplings.
Servings: 4-6
Time preparation: 20 min.
Time total: 125 min.