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Veal Casserole And Dumpling Topping

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Ingredients
  Veal cutlets 2 Pound
  Flour 1 Tablespoon
  Paprika To Taste
  Water 2 3⁄4 Cup (44 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Cream of chicken soup 1 Can (10 oz)
  Canned onions 1 Pound (1 can)
  Salt To Taste
  Pepper To Taste
  Flour 2 Cup (32 tbs)
  Baking powder 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Poultry seasoning 1 Teaspoon
  Celery salt 1 Teaspoon
  Poppy seeds 1 Tablespoon
  Salad oil 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Melted butter 1⁄4 Cup (4 tbs)
  Bread crumbs 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)
  Cream of chicken soup 1 Cup (16 tbs)
  Pimento 1 Teaspoon
Directions

Cube 2 lbs.veal cutlets.
Roll in flour and paprika.
Brown thoroughly in 1/4 cup of shortening.
Add salt and pepper and a cup of water; simmer for 30 minutes.
Pour into a casserole dish.
Heat 1 can of cream of chicken soup and 1 3/4 cups of water in the meat skillet.
Stir constantly and bring to a boil; pour over the veal.
Drain the 1 lb.can of small onions and pour the onions over the veal.
Dot with butter-crumb dumplings.
Dumplings: Sift together the flour, baking powder, salt, poultry seasoning, celery salt and poppy seeds.
After sifting together, add 1/4 cup of salad oil and 1 cup milk; stir until moist.
Drop by spoonful into mixture of 1/4 cup melted butter and 1 cup bread crumbs.
Place dumplings on top of casserole & bake in oven.
When ready to serve, pour over the individual servings a cream sauce made by adding 1 cup of sour cream to 1 cup of cream of chicken soup.
Garnish with pimento.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Servings: 
4

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