Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Veal cutlet -- 1-inch
-pieces
Flour
4 tb Butter
Salt and pepper
1 c Water
1 lg Onion -- sliced
2 tb Butter
1 cn Cream of chicken soup
1 3/4 c Water
DUMPLINGS:
2 c Flour
4 ts Baking powder
1/2 ts Salt
1 t Poultry seasoning
1 tb Poppy seeds
1/4 c Salad oil
1 c Milk
3 tb Melted butter
3/4 c Bread crumbs
SAUCE:
1 c Sour cream
1 c Cream of chicken soup
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 into a 9x13" 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 degrees F. 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.
