California Veal Casserole
|Veal round steak||2 Pound, cut in 1-inch pieces|
|All purpose flour/Self-rising flour||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Canned small cooked onions||1 Pound, drained (1 Can)|
|Butter crumb dumplings|
|All purpose flour||2 Cup (32 tbs)|
|Poppy seed||1 Tablespoon|
|Baking powder||4 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|Celery seed||1 Teaspoon|
|Instant minced onion||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Dry bread crumbs||1 Cup (16 tbs)|
Coat veal with mixture of flour and paprika; brown in oil in large skillet.
Add salt, pepper and 1 cup water (part onion liquid may be used).
Cover; simmer 30 minutes or until tender.
Transfer to a 3-quart casserole.
Heat soup in skillet used for browning meat.
Gradually blend in 1 1/4 cups water.
Bring to a boil, stirring constantly.
Combine with meat and gravy.
Top with Butter Crumb Dumplings.
Bake uncovered at 425° for 20 to 25 minutes until golden brown.
Butter Crumb Dumplings: Combine flour, poppy seed, baking powder, poultry seasoning, celery seed, onion and salt in large mixing bowl.
Add oil and milk.
Stir just until moistened.
Drop rounded tablespoonfuls of dough into mixture of butter and bread crumbs; roll to coat well with crumbs.