California Dumplings Casserole

Directions

In small bowl or plastic bag, combine ⅓ cup flour and paprika; shake well.

Add pork/veal; coat well with flour mixture.

In large skillet, heat ¼ cup oil over medium-high heat.

Add meat; cook until browned.

Add ½ teaspoon salt, pepper and 1 cup water.

Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until meat is tender, stirring occasionally.

Transfer meat to ungreased 13 x 9 (3-quart) baking dish .

In same skillet, combine 1 can cream of chicken soup and 1½ cup water; bring to a boil, stirring constantly.

Pour over veal mixture in baking dish.

Add onions; mix well.

Heat oven to 425℉ (220℃).

Lightly spoon flour into measuring cup; level off.

In large bowl, combine 2 cup flour, baking powder, poppy seeds, minced onion, celery seed, poultry seasoning and ¼ teaspoon salt; mix well.

Add ¼ cup oil and enough milk so that, when stirred, dry ingredients are just moistened.

In small bowl, combine butter and bread crumbs.

Drop rounded tablespoons of dough into crumb mixture; roll to coat well.

Arrange dumplings over warm meat mixture.

Bake at 425℉ (220℃) for 20 to 25 minutes until dumplings are deep golden brown.

Meanwhile, in medium saucepan combine all sauce ingredients.

Bring just to a boil.

Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently.

Serve sauce with casserole and dumplings.