Directions

• In a large resealable plastic bag, combine the flour and paprika; add
• beef in batches and shake to coat. In a Dutch oven, cook beef and
• onion in oil over medium heat until meat is no longer pink. Add the
• water, salt and pepper; bring to a boil. Reduce heat; cover and
• simmer for 35-45 minutes. Stir in soup and mushrooms.
• For dumplings, in a large bowl, combine the first seven ingredients.
• Stir in milk and oil just until moistened. In a shallow dish,
• combine bread crumbs and butter. Drop heaping tablespoonfuls of
• dumpling batter into crumb mixture; turn to coat.
• Transfer hot beef mixture to a greased 2-1/2-qt. baking dish. Top
• with dumplings. Bake, uncovered, at 425° for 25-30 minutes or
• until bubbly and golden brown and a toothpick inserted in dumplings
• comes out clean. Yield: 8 servings.