2 lbs. round steak
1/2 c. flour
1 tsp. paprika
1/4 c. Crisco
2 c. onion, sliced
2 cans Cream of Chicken soup
1 c. water
1 c. sour cream

DUMPLINGS:

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. poultry seasoning
1 tsp. celery seed
1 tsp. poppy seed
1 tsp. onion flakes or fresh chopped onion
1/4 c. salad oil
1 c. milk

Preheat oven to 350 degree. Cut meat into 2 inch strips. Set aside. Mix flour and paprika. Coat meat in flour mixture. Brown meat with onion in Crisco in skillet. When browned place in 8 x 11.5 x 2 inch baking dish. Then heat remaining liquid ingredients, soup, water and sour cream in saucepan to a slight boil. Pour sauce over meat. Cook at 350 degrees for 45 minutes.

DUMPLINGS: Right before casserole is done, begin to mix sifted flour, baking powder and seasonings in bowl. Mix with oil and milk until moist. When casserole is complete drop by teaspoon; dumpling mix atop casserole. Bake at 425 degrees for 20 minutes until dumplings are golden brown.