2 1/2 lbs. boneless round or chuck
1/3 c. flour
1/4 c. cooking oil
1 can cream of chicken or cream of mushroom soup
1 tsp. paprika
1 c. sour cream
1 (16 oz.) can sm. onions with liquid
Butter crumb dumplings

Mix flour and paprika. Cut meat into cubes and coat with flour mixture. Brown in the cooking oil. Remove meat to 2 quart casserole. Combine onion and liquid, soup and sour cream in a saucepan. Heat just to boiling and pour over meat. Bake, uncovered 45 minutes. Reduce oven to 325 degrees and top with Butter Crumb Dumplings. Bake 25 minutes or until golden brown.

BUTTER CRUMB DUMPLINGS:

2 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 tsp. poultry seasoning (opt.)
1 tsp. celery salt
1 tsp. onion flakes (or powder)
1 c. milk
2 tbsp. butter
1/2 c. fine bread crumbs

Mix together flour, salt, baking powder and poultry seasoning. Add celery seed, onion flakes and milk. Mix batter well. Melt butter, add to bread crumbs and mix well. Drop batter by teaspoonfuls into the bread crumbs. Put coated dumplings in top of meat. Serve meat and dumplings with additional sauce made from another can of cream of chicken soup mixed with 1 cup dairy sour cream and heated just before serving. Serves 6 to 8.