2 lb. veal stew meat (1" cubes)
Flour
1/4 c. olive oil
1 tsp. paprika
1 tsp. thyme
2 c. chicken broth
1 c. dry white wine
12 white onions, peeled
4 carrots, peeled & sliced
2 stalks celery, sliced
2 tsp. salt

DUMPLINGS:

1 1/2 c. flour
1/2 tsp. salt
3 tsp. baking powder
2 tbsp. shortening
3/4 c. milk

Dust veal with flour. Heat oil in heavy skillet. Add veal and brown on all sides (10 minutes). Sprinkle with paprika and thyme. Add chicken broth and dry white wine. Cover and simmer gently for 40 minutes. Add vegetables and salt and simmer for 15 minutes.

Meanwhile, in a bowl, sift flour, salt and baking powder; blend in shortening. Add milk all at once, stirring just enough to moisten dry ingredients. Drop by large spoonfuls over stew. Cover and simmer 20 minutes. Serve immediately.