Shelly's Recipe

CALIFORNIA CASSEROLE

Category: Casseroles - Pork

1/3 cup flour
1 tsp paprika
2 lb boneless steak or pork, cut into 2 inch pieces
1/4 cup oil
1/2 tsp salt
1/8 tsp pepper
1 cup water
1 can cream of chicken soup
1 1/2 cups water
1 (16 oz) jar (1 1/2 cups) small onions, drained

Dumplings
2 cups flour
4 tsp baking powder
1 tbsp poppy seed
1 tsp instant minced onion, celery seed and poultry seasoning
1/4 tsp salt
1/4 cup oil
3/4 - 1 cup milk
2 tbsp butter, melted
1/2 cup dry bread crumbs

Sauce
1 can cream of chicken soup
1 cup sour cream
1/4 cup milk

In a small bowl bag, combine 1/2 cup flour and paprika and coat meat with mixture. In a large skillet, heat 1/4 cup oil over medium-high heat. Add veal and cook until browned. Add 1/2 tsp salt, pepper and 1 cup water. Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until meat is tender, stirring occasionally. Transfer mixture to an ungreased 13x9 inch baking pan.

In same skillet, combine 1 can soup and 1 1/2 cups water; bring to a boil, stirring constantly. Pour over beef mixture in baking dish. Add onions; mix well.

Dumplings: Heat oven to 425. In a large bowl, combine dry ingredients and spices; mix well. Add oil and enough milk so that, when stirred, dry ingredients are just moistened.

In a small bowl, combine butter and bread crumbs. Drop rounded tablespoonfuls of dough into crumb mixture; roll to coat well. Arrange over warm veal mixture. Bake for 20-25 minutes or until dumplings are deep golden brown.

Meanwhile, in a medium saucepan, combine all sauce ingredients. Bring just to a boil. Reduce heat; simmer 2-3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings. Serves 8-10