Coat 2 pounds veal or beef round steak with mixture of 1/3 cup flour, 1 teaspoon paprika. Pound mixture into steak and cut into 2-inch cubes. Brown meat thoroughly in 1/4 cup salad oil.

Place in large skillet and add 1 1/2 cups small cooked or canned onions. Place in casserole. Combine 1 can cream of chicken soup and 1 can water in skillet used for browning meat. Bring to boil and pour over meat.

Bake in moderate oven 45 minutes until meat is tender. Top with 15 butter crumb dumplings. Increase oven temperature to 425 degrees and bake for 25 minutes more until dumplings are brown.

BUTTER DUMPLINGS (CRUMB) :

2 c. flour
4 tsp. double acting baking powder
1/2 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. celery seed
1 tsp. dry onion flakes
1 tbsp. poppy seeds
1/4 c. salad oil
1 c. milk

Sift together first 4 ingredients. Add celery seed, onion flakes and poppy seeds. Add salad oil and milk. Stir until just moistened. Drop rounded tablespoons of the dough into mixture of 1/4 cup butter and 1 cup bread crumbs. After rolling in crumbs, place dumplings on top of meat and bake.