Veal with Dumplings
Yield
4 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal cutlets
1 inch pieces |
|
| 1 | x |
all-purpose flour
|
*
|
| 4 | tablespoons |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | cup |
water
|
|
| 1 | large |
onions
sliced |
|
| 2 | tablespoons |
butter
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 ¾ | cups |
water
|
|
| Dumplings | |||
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
poultry seasoning
|
|
| 1 | tablespoon |
poppy seed
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 3 | tablespoons |
butter
melted |
|
| ¾ | cup |
bread crumbs
|
|
| Sauce | |||
| 1 | cup |
sour cream
|
|
| 1 | cup |
soup, cream of chicken
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal cutlets
1 inch pieces |
|
| 1 | x |
all-purpose flour
|
*
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
water
|
|
| 1 | large |
onions
sliced |
|
| 3E+1 | ml |
butter
|
|
| 1 | can |
soup, cream of chicken
|
|
| 414 | ml |
water
|
|
| Dumplings | |||
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
poultry seasoning
|
|
| 15 | ml |
poppy seed
|
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 45 | ml |
butter
melted |
|
| 177 | ml |
bread crumbs
|
|
| Sauce | |||
| 237 | ml |
sour cream
|
|
| 237 | ml |
soup, cream of chicken
|
|
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.
