|Veal/Beef round steak||2 Pound|
|Cooked onions||1 3⁄4 Cup (28 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Water||1 Can (10 oz)|
|Flour||1 Cup (16 tbs)|
|Double acting baking powder||2 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Onion flakes||1⁄2 Teaspoon|
|Salad oil||1⁄8 Cup (2 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄8 Cup (2 tbs)|
|Crackers||1⁄2 Cup (8 tbs)|
Coat 2 lbs. of meat with mixture of 1/3 cup flour and 1 tsp. paprika.
Pound mixture into meat, cut into 2 inch cubes.
Brown thoroughly in oil.
Put in a 9x13 inch pan and add can of onions.
Combine chicken soup and water in skillet used for browning.
Bring to boil and pour over meat.
Bake in moderate oven, 350 degrees, for about 45 min. or until meat is tender.
Add dumplings, increase temp, to 425 degrees, bake for 20 to 25 min. or until golden brown.
Sift together flour, baking powder, salt and poultry seasoning.
Add celery salt, onion flakes, salad oil and milk.
Drop rounded tbs. of dough into mixture of melted butter and broken up crackers.
If more gravy is desired add another can of cream of chicken soup and 1 can water.