In small bowl or plastic bag, combine 1/3 cup flour and paprika; shake well. Add veal; coat well with flour mixture. In large skillet, heat 1/4 cup oil over medium-high heat. Add veal; cook until browned. Add 1/2 teaspoon salt, pepper and 1 cup water. Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until veal is tender, stirring occasionally. Transfer veal mixture to ungreased 13x9-inch (3-quart) baking dish or 3-quart casserole.

In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water; bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well.

Heat oven to 425 F. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, baking powder, poppy seed, minced onion, celery seed, poultry seasoning and 1/4 teaspoon salt; mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients are just moistened.

In small bowl, combine margarine and bread crumbs. Drop rounded tablespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over warm veal mixture. Bake at 425 F. for 20 to 25 minutes or until dumplings are deep golden brown.

Meanwhile, in medium saucepan combine all sauce ingredients. Bring just to a boil. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings.

* Boneless pork, cut into 1-inch pieces, can be substituted for the veal.

delicious without the sauce