Veal with Dumplings
Print This Recipe
FROM - "Vineyard Seasons" by Susan Branch INGREDIENTS
2 pounds veal cutlet, cut in 1-inch pieces
Flour
4 tablespoons butter
Salt and pepper, to taste
1 cup water
1 large onion, sliced
2 tablespoons butter
1 can Cream of Chicken soup
1-3/4 cups waterDUMPLINGS
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon poultry seasoning
1 tablespoon poppy seeds
1/4 cup salad oil
1 cup milk
3 tablespoons melted butter
3/4 cup bread crumbsSAUCE
1 cup sour cream
1 cup Cream of Chicken soupFOR THE 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 9 x 13-inch casserole; arrange onion on top. In the veal skillet, bring the soup and water to a boil and pour over the veal.
FOR THE 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 the breadcrumb 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.
Makes 8 servings