Veal with Dumplings
Submitted by Gheghe
Browned veal pieces simmered in a creamy chicken soup gravy, topped with poppy seed dumplings rolled in buttered breadcrumbs and baked golden. A sour cream sauce on the side makes this old-fashioned casserole pure stick-to-your-ribs comfort.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minThis is the kind of recipe that grandma kept on a grease-stained index card in her kitchen drawer. The good stuff.
Browned veal gets layered into a casserole with slow-cooked onions and a creamy chicken soup gravy, then crowned with homemade dumplings specked with poppy seeds and coated in buttered breadcrumbs.
Twenty minutes in the oven and those dumplings puff up golden and crispy on top while the veal stays tender and saucy underneath.
The sour cream sauce passed alongside is the finishing touch that pulls every forkful together.
Kitchen Tips
- Brown the veal in batches so each piece gets proper color. Crowding the pan means steaming, and steamed veal won’t have that caramelized crust.
- Cook the onions low and slow in a separate pan. You want them soft and sweet, not browned or crispy.
- Roll the dumpling batter quickly in the breadcrumb mixture. Handle them as little as possible so they stay light and fluffy, not dense.
- Warm the sour cream sauce gently over low heat. If it boils, it breaks.
Ingredients
Directions
Veal: Roll veal in flour and brown quickly in butter.
Add salt, pepper and water; simmer 30 minutes.
Meanwhile, in another pan, slowly cook onion in butter.
Pour the veal intoa 9 x 13 inch casserole; arrange onion on top.
In the veal skillet, bring the soup and water to a boil and pour over veal.
Dumplings: Preheat oven to 375℉ (190℃).
Mix together first 5 dumpling ingredients.
Stir in oil and milk.
Mix melted butter and breadcrumbs, roll tablespoons of batter into thebreadcrumb mixture and place on top of veal.
Bake 20 minutes.
Combine and heat the sauce ingredients.
Pass the sauce separately to be poured over dumplings and veal.
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