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.