$25,000 California Casserole


  • 4 pounds veal cubes pork cubes, or beef round steak, cubed
  • 2/3 cup flour
  • 2 teaspoons paprika
  • ½ cup salad oil
  • 3 ½ cups small cooked onions usually available in jars in grocery stores
  • 4 cans cream of chicken soup
  • 2 cups sour cream


  • Coat meat in flour seasoned with paprika. Pound mixture into meat and cut in 2-inch cubes. (These are the original instructions via Nancy. Usually I am hurrying when I am making this; so, I shake the cubes in a bag containing the seasoned flour.)
  • Brown meat in salad oil. Transfer browned meat to large skillet or casserole which can go into the oven and add onions.
  • In skillet used to brown meat, combine 2 cans of the chicken soup with the 2 cans of water. Bring to a boil and pour over the meat.
  • Bake in a moderate oven (350° F.) about 45 minutes until meat is tender. Top with butter-crumb dumplings (see recipe below).
  • Increase oven temperature to 425° F. and bake for 20 to 25 minutes or until dumplings are a deep golden shade.
  • Serve with a sauce made by heating gently the other two cans of chicken soup with the two cups of sour cream just to the boiling point – beware of curdling, a byproduct of boiling or hasty heating.
Keyword Beef, Meats