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California Veal Casserole

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Ingredients
  Veal round steak 2 Pound, cut in 1-inch pieces
  All purpose flour/Self-rising flour 1⁄3 Cup (5.33 tbs)
  Paprika 1 Teaspoon
  Cooking oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
Directions

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.
Add onions.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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