Stew:

2 lb. Stewing beef
2 c. water
1/2 c. cooking oil
1/8 tsp. Pepper
1 medium onion
2 cans cream of chicken soup
1 tsp. paprika 1/2 c. sour cream
1/2 tsp. salt

Dumplings:

1/2 tsp. salt
1 tsp. onion flakes
1 tsp. celery seed
1 c. milk
1/4 c. salad oil
1/4 c. melted butter
4 tsp. baking powder
1 c. bread crumbs

Stew: Brown beef with oil and onions, add paprika, salt, pepper and water, cook 1/2 hour, add soup, and cook about 2 hours. Shortly before done, add sour cream.

Dumplings: Stir all ingredients except butter and crumbs until moistened. Drop rounded tablespoon into mixture of melted butter and crumbs and roll. Drop into meat mixture and bake for 20-25 minutes at 425°F in an uncovered pan.