3 lb. round steak, cut in serving size pieces
3/4 c. flour
1 tbsp. paprika
2 to 3 tbsp. vegetable oil
1 small chopped onion
2 2/3 c. water
2 cans cream of chicken soup (undiluted)
1/2 tsp. pepper

Dumplings:

3 c. flour
2 tbsp. baking powder
1 tsp. celery
1 tsp. salt
1 c. dry bread crumbs
1/2 c. melted butter
1 tsp. poultry seasoning
1 1/2 c. milk

Combine flour and paprika and coat beef. In Dutch oven over medium high heat, brown steaks in oil on both sides in batches, adding more oil if necessary. Remove and keep warm. In drippings, saut onion until tender. Stir in the water, soup and pepper. Bring to a boil. Return meat to pan. Cover and bake at 325°F for 1 1/2 hours.

Meanwhile, for dumplings, combine flour, baking powder, celery salt, poultry seasoning and salt in a bowl. Combine milk and oil; stir into dry ingredients until moistened. Increase oven temperature to 425°F. In a bowl, combine bread crumbs and butter. Drop batter by teaspoonfuls into crumb mixture; roll to form dumplings. Place dumplings on top of beef; cover and bake 20 to 25 minutes longer. (Do not lift cover while baking.)