1/3 c Flour
1 t Paprika
2 lb Boneless pork or veal, cut
In one inch cubes 1/4 c Oil
1/2 ts Salt
1/8 ts Pepper
1 c Water
1 cn Condensed cream of chicken
Soup (10 3/4 oz) 1 1/2 c Water
16 oz Jar small onions, drained
DUMPLINGS: 2 c Flour
4 ts Baking powder
1 tb Poppy seeds (opt)
1 t Instant minced onion
1 t Celery seed
1 t Poultry seasoning
1/4 ts Salt
1/4 c Oil
3/4 c Up to …
1 c Milk
2 tb Butter, melted
1/2 c Dry bread crumbs
SAUCE: 1 cn Condensed cream of chicken
Soup (10 3/4 oz) 1 c Sour cream
1/4 c Milk
In small bowl or plastic bag, combine 1/3 c flour and paprika; shake well. Add pork/veal; coat well with flour mixture. In large skillet, heat 1/4 c oil over medium-high heat. Add meat; cook until browned. Add 1/2 t salt, pepper and 1 c water. Bring to a boil.
Reduce heat; simmer uncovered 30 minutes or until meat is tender, stirring occasionally. Transfer meat to ungreased 13 x 9 (3-quart) baking dish. In same skillet, combine 1 can cream of chicken soup and 1 1/2 c water; bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well. Heat oven to 425 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 c flour, baking powder, poppy seeds, minced onion, celery seed, poultry seasoning and 1/4 t salt; mix well. Add 1/4 c oil and enough milk so that, when stirred, dry ingredients are just moistened. In small bowl, combine butter and bread crumbs. Drop rounded tablespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over warm meat mixture. Bake at 425 degrees for 20 to 25 minutes until dumplings are deep golden brown. Meanwhile, in medium saucepan combine all sauce ingredients. Bring just to a boil. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings.