Serves: 10
Total Calories: 385

1/3 cup all-purpose flour
1 teaspoon paprika
2 pounds boneless veal or pork, cut into 1-inch pieces
1/4 cup oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 (10 3/4-ounce) can condensed cream of chicken soup plus 1 1/2 cups water
1 (16-ounce) jar (1 1/2 cups) small onion, drained
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon poppy seeds, if desired
1 teaspoon celery seed
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 cup oil
3/4 to 1 cups milk
2 tablespoons margarine or butter, melted
1/2 cup dry bread crumbs
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup dairy sour cream
1/4 cup milk
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

FOR CASSEROLE
In small bowl or plastic bag, combine 1/3 cup flour and paprika shake well. Add veal coat well with flour mixture. In large skillet, heat 1/4 cup oil over medium-high heat. Add veal cook until browned. Add 1/2 teaspoon salt, pepper and 1 cup water. Bring to a boil. Reduce heat simmer uncovered 30 minutes or until veal is tender. Transfer veal mixture to ungreased 13 x 9-inch (3-quart) baking dish or 3-quart casserole.

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

FOR DUMPLINGS
Heat oven to 425°F. In large bowl, combine 2 cups flour, baking powder, poppy seed, minced onion, celery seed, poultry seasoning and 1/4 teaspoon salt mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients are just moistened.

In small bowl, combine margarine and bread crumbs. Drop rounded tablespoons of dough into crumb mixture roll to coat well. Arrange dumplings over warm veal mixture. Bake at 425° F. for 20 to 25 minutes or until dumplings are deep golden brown.

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

Nutrition Per Serving: Calories 510 Protein 20g Carbohydrate 42g Fat 29g Sodium 1050mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 385
Calories from Fat: 203

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
02: Main Dishes
Bacon Quiche Biscuit Cups
Bean Picadillo Tortillas
Bean and Sausage Bake
Biscuit Stuffin' Atop Chops
Biscuit-Topped Italian Casserole
Black Bean Mexican Pizza
Broccoli Brunch Braid
Cajun Red Beans and Rice
California Casserole
Chick-n-Broccoli Pot Pies
Chicken Broccoli Stroganoff
Chicken Fajita Pizza
Chicken Picadillo Pie
Chicken Prosciutto with Mushroom Sauce
Crab Meat Salad Pie
Crafty Crescent Lasagna
Creamy Spinach and Tortellini
Deluxe Turkey Club Pizza
Dotted Swiss and Spinach Quiche
Easy Seafood Dinner
Enchilada-Style Chicken Pie
Gorgonzola and Onion Pie
Hearty Mexican Pizza
Hearty Reuben Pizza
Hungry Boys' Casserole
Italian Cheese Rustic Pie
Italian Country Loaf Rustica
Italian Zucchini Crescent Pie
Italian-Style Fish and Vegetables
Orange-Cumin Chicken and Vegetables
Oriental Stir-Fry Pizza
Peppers Olé
Polish Pizza
Quick-Topped Vegetable Chicken Casserole
Salsa Couscous Chicken
Smoky Southwestern Shepherd's Pie
Spicy Broccoli Aïoli Pizza
Spinach Pierogi Pizza
Thai Curry Chicken and Vegetables
West African Chicken and Groundnut Stew
Wild Rice and Ham Country Tart
Zesty Italian Crescent Casserole