Veal Steak With Dumplings
|Vegetable oil||2 Tablespoon, divided|
|Hot water/Broth||1 Cup (16 tbs)|
|Veal steak||2 Pound, cut into 2 inch pieces, divided|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Seasoned flour||1 Tablespoon|
|Small white onions||1 Can (10 oz)|
|All purpose flour||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Poultry seasoning||1⁄2 Teaspoon|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Instant minced onion||1⁄2 Teaspoon|
|Crushed celery seeds||1⁄4 Teaspoon|
Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add 1 tablespoon oil and half the veal pieces dredged in seasoned flour.
Cook in oven 2 minutes, stirring once to brown on all sides.
Remove meat from skillet to a 2 1/2 quart casserole.
Wipe skillet with paper toweling, heat again 2 minutes, and add oil and rest of floured veal pieces.
Cook 2 minutes, stirring once.
Transfer to casserole with rest of meat.
Mix remaining ingredients; add to meat.
Cover, cook in oven 5 minutes.
Stir, top with dumplings.
Cook uncovered in oven 5 minutes.
Cover and let stand 5 minutes before serving.
Sift flour with baking powder and salt.
Stir in seasonings.
Mix in oil and milk.
Drop batter by tablespoons into melted butter then into crumbs, until coated.
Arrange on top of casserole mixture.