1/3 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 teaspoon paprika
2 lb. boneless beef, cut into 1-inch pieces
1/4 cup oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 (10 3/4-oz.) can condensed cream of chicken soup
1 1/2 cups water
1 (16-oz.) jDumplings
2 cups Pillsbury BEST® All Purpose or Unbleached Flour
4 teaspoons baking powder
1 tablespoon poppy seed, if desired
1 teaspoon instant minced onion
1 teaspoon celery seed
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 cup oil
3/4 to 1 cup milk
2 tablespoons margarine or butter, melted
1/2 cup Progresso® Plain Bread Crumbs
1 (10 3/4-oz.) can condensed cream ofmuchroom soup
1 (8-oz.) container sour cream
1/4 cup milk ar (1 1/2 cups) small onions, drained
In small bowl or plastic bag, combine 1/3 cup flour and paprika; mix well. Add veal; coat well with flour mixture.
2 . Heat 1/4 cup oil in 12-inch skillet over medium-high heat until hot. Add veal; cook until browned. Add 1/2 teaspoon salt, pepper and 1 cup water. Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until veal is tender, stirring occasionally. Transfer veal mixture to ungreased 13x9-inch (3-quart) glass baking dish or 3-quart casserole.
3 . In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water; blend well. Bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well.
4 . Heat oven to 425°F. In large bowl, combine 2 cups flour, baking powder, poppy seed, minced onion, celery seed, poultry seasoning and 1/4 teaspoon salt; mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients are just moistened.
5 . In small bowl, combine margarine and bread crumbs; mix well. Drop rounded tablespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over warm veal mixture. Bake at 425°F. for 20 to 25 minutes or until dumplings are deep golden brown.
6 . Meanwhile, in medium saucepan, combine all sauce ingredients; blend well. Bring just to a boil. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings.