| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Beef, Veal |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Veal cutlet — 1-inch |
|
|
Pieces |
|
|
Flour |
| 4 |
tb |
Butter |
|
|
Salt and pepper |
| 1 |
c |
Water |
| 1 |
lg |
Onion — sliced |
| 2 |
tb |
Butter |
| 1 |
cn |
Cream of chicken soup |
| 1 3/4 |
c |
Water |
|
|
DUMPLINGS |
| 2 |
c |
Flour |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Poultry seasoning |
| 1 |
tb |
Poppy seeds |
| 1/4 |
c |
Salad oil |
| 1 |
c |
Milk |
| 3 |
tb |
Melted butter |
| 3/4 |
c |
Bread crumbs |
|
|
SAUCE |
| 1 |
c |
Sour cream |
| 1 |
c |
Cream of chicken soup |
INSTRUCTIONS
Veal: Roll veal in flour and brown quickly in butter. Add salt, pepper and
water; simmer 30 minutes. Meanwhile, in another pan, slowly cook onion in
butter. Pour the veal intoa 9" x 13" casserole; arrange onion on top. In
the veal skillet, bring the soup and water to a boil and pour over veal.
Dumplings: Preheat oven to 375 degrees. Mix together first 5 dumpling
ingredients. Stir in oil and milk. Mix melted butter and breadcrumbs, roll
tablespoons of batter into thebreadcrumb mixture and place on top of veal.
Bake 20 minutes.
Combine and heat the sauce ingredients. Pass the sauce separately to be
poured over dumplings and veal.
Recipe By : Vineyard Seasons by Susan Branch
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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