Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Flour
1 t Paprika
2 lb Boneless pork or veal, cut
In one inch cubes
1/4 c Oil
1/2 ts Salt
1/8 ts Pepper
1 c Water
1 cn Condensed cream of chicken
Soup (10 3/4 oz)
1 1/2 c Water
16 oz Jar small onions, drained
DUMPLINGS:
2 c Flour
4 ts Baking powder
1 tb Poppy seeds (opt)
1 t Instant minced onion
1 t Celery seed
1 t Poultry seasoning
1/4 ts Salt
1/4 c Oil
3/4 c Up to ...
1 c Milk
2 tb Butter, melted
1/2 c Dry bread crumbs
SAUCE:
1 cn Condensed cream of chicken
Soup (10 3/4 oz)
1 c Sour cream
1/4 c Milk
In small bowl or plastic bag, combine 1/3 c flour and
paprika; shake well. Add pork/veal; coat well with
flour mixture. In large skillet, heat 1/4 c oil over
medium-high heat. Add meat; cook until browned. Add
1/2 t salt, pepper and 1 c 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 1 1/2
c water; bring
to a boil, stirring constantly. Pour over veal
mixture in baking dish. Add
onions; mix well.
Heat oven to 425 degrees. Lightly spoon flour into
measuring cup; level off.
In large bowl, combine 2 c flour, baking powder, poppy
seeds, minced onion, celery seed, poultry seasoning
and 1/4 t salt; mix well. Add 1/4 c 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 degrees
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.
