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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a recipe that my mother got from some cooking contest in the '50s. It is delicious and filling on a cold night. We all loved it so much that we would call it the 25 BILLION dollar casserole! Unfortunately, my family isn't big on dumplings, so I can't make this as often as I would like. Ingredients:
2 lbs beef or 2 lbs veal, cut up |
2 1/2 cups flour |
1 teaspoon paprika |
1 can onion (1 lb.) |
2 cans cream of chicken soup |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon poultry seasoning |
1 teaspoon celery seed |
1 teaspoon dry onion flakes |
1 tablespoon poppy seed |
1/4 cup vegetable oil |
1 cup milk |
1 cup sour cream |
1/4 cup butter |
1 cup breadcrumbs |
Directions:
1. Coat the meat with 1/2 c of flour and the paprika.
2. Brown in vegetable oil; transfer to a casserole dish.
3. Add can of onions.
4. Combine one can of the chicken soup and one can water; pour over meat and onions.
5. Bake at 350 for 45 minutes.
6. While the meat is baking- Combine 2 c flour, the baking powder, salt, poultry seasoning, celery seed, onion flakes and poppy seeds.
7. Mix well, and add 1/4 c oil and 1 c milk.
8. Drop tablespoons of dough into breadcrumbs which you have mixed with melted butter.
9. Put dumplings on top of the meat; increase heat to 425 and bake for another 20 minutes.
10. Make sauce; combine one can of cream of chicken soup and sour cream.
11. Heat sauce and serve over meat and dumplings.
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