Veal with dumplings

8 Servings

Ingredients

Quantity Ingredient
2 pounds Veal cutlet -- 1-inch
Pieces
Flour
4 tablespoons Butter
Salt and pepper
1 cup Water
1 large Onion -- sliced
2 tablespoons Butter
1 can Cream of chicken soup
1¾ cup Water
DUMPLINGS
2 cups Flour
4 teaspoons Baking powder
½ teaspoon Salt
1 teaspoon Poultry seasoning
1 tablespoon Poppy seeds
¼ cup Salad oil
1 cup Milk
3 tablespoons Melted butter
¾ cup Bread crumbs
SAUCE
1 cup Sour cream
1 cup Cream of chicken soup

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" 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. 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.

Recipe By : Vineyard Seasons by Susan Branch

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