Recipe by Sudie
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.
Top Review by Jellyqueen
This is a really great casserole. It does take a little while to make, but it is well worth the effort. We really enjoyed this and I will be making it again. The only thing I did different was to leave off the step of dropping the dumplings in the bread crumbs. I just dropped them on top of the cassrole and they baked up and browned beautifully.
- 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 See How It's Made
- Coat the meat with 1/2 c of flour and the paprika.
- Brown in vegetable oil; transfer to a casserole dish.
- Add can of onions.
- Combine one can of the chicken soup and one can water; pour over meat and onions.
- Bake at 350 for 45 minutes.
- While the meat is baking-- Combine 2 c flour, the baking powder, salt, poultry seasoning, celery seed, onion flakes and poppy seeds.
- Mix well, and add 1/4 c oil and 1 c milk.
- Drop tablespoons of dough into breadcrumbs which you have mixed with melted butter.
- Put dumplings on top of the meat; increase heat to 425 and bake for another 20 minutes.
- Make sauce; combine one can of cream of chicken soup and sour cream.
- Heat sauce and serve over meat and dumplings.