2 lb. veal steak chicken or hamburger balls

Roll meat in: 1 tsp. paprika 1/2 tsp. salt

Brown in 1/4 cup fat. Simmer until tender in a gravy of: 1 can water

Add more water as needed. Place in a 9 x 13 inch baking dish. Add Butter Crumb Dumplings.

BUTTER CRUMB DUMPLINGS:

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. poultry seasoning
1 tsp. celery seed
1 tsp. dried onion
1 tsp. poppy seed
1/4 c. oil
1 c. minus 2 tbsp. milk
2 c. bread crumbs (5 slices)
1/4 c. melted butter

Heat oven to 425 degrees. Sift in flour, salt and baking powder. Stir in seasonings; add oil and milk. Stir into dry ingredients until moist. Stir crumbs in butter. Drop dumplings into buttered crumbs and roll until covered. Place on hot meat and gravy. Bake uncovered 25 minutes until golden brown. Serve with sauce.

SAUCE:

1 can cream of chicken soup
1/4 tsp. poultry season
1/2 tsp. dried onion
1/2 c. sour cream

Simmer soup with seasonings and onion for 5 minutes. Stir in sour cream and reheat. DO NOT BOIL. Dumplings absorb a lot of gravy in baking, so additional sauce is required.