In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven over medium-high heat, brown steak in oil on both sides in batches, adding more oil if necessary. Remove and keep warm.
In the drippings, saute onion until tender. Stir in the water, soup and pepper. Bring to a boil. Return meat to pan. Cover and bake at 325° for 1-1/2 hours.
Meanwhile, for dumplings, combine the flour, minced onion, baking powder, poppy seeds, celery salt, poultry seasoning and salt in a bowl. Combine milk and oil; stir into dry ingredients just until moistened.
Increase oven temperature to 425°. In a large bowl, combine bread crumbs and butter. Drop dumpling batter by rounded tablespoonfuls into crumb mixture; roll to form dumplings. Place on top of simmering beef mixture.
Cover and bake 20-25 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while baking).