Coat 2 pound round steak (boned and trimmed) with 1/3 cup flour and 1 teaspoon paprika. Pound to tenderize. Cut into cubes and lightly brown in skillet. Season with salt and pepper. Add 1 onion, chopped, 1 can each of cream of chicken, cream of celery soup and 3 cans water. Simmer or bake until tender (add more water if moisture cooks off).

Transfer to casserole, 9"x13". While simmering hot, drop dumplings on top.

DUMPLINGS:

2 c. sifted flour
4 tsp. baking powder
1 tsp. sage (use sparingly)
1 tsp. celery seed
1 tsp. onion flakes (or tsp. onion salt, then omit 1/2 tsp. salt)

Mix dry ingredients together, add 1 cup milk and 1/4 cup salad oil. Stir to moisten. Drop by spoons in melted butter and roll in crumbs. Top meat and bake at 425 degrees for 20 to 25 minutes.