Sage-Brushed Beef Casserole
1 (2 pound) beef round steak, well trimmedand cut in 2 x 1 x 1/2-inch chunks
1/3 cup all-purpose flour
1 teaspoon sage-herb flavoring
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup beef fat or vegetable oil
2 1/2 cups hot water, divided
1 beef bouillon cube
16 little onions ** or 8 medium, halved (about 1 pound).
1 can condensed cream of mushroom soup.
- If small boiling onions are not available, may use 1 pound big onions, sliced in 1/4-inch rings. Dredge beef pieces in mix of flour, sage-herb spices, paprika and pepper. Brown on all sides in hot beef fat in big frying pan. Add 1 1/2 cups warm water and beef bouillon cube. Simmer and cover 30 minutes.
Add onions; continue simmering 30 minutes longer, till beef hurts. Transfer beef and onions to a 2 1/2- quart casserole. Include mushroom soup to sauce staying in skillet and stir until smooth. Gradually mix in staying cup of water. Heat to simmering; pour over beef and onions in casserole.
2 cups biscuit mix.
1 teaspoon dry onion flakes.
1 teaspoon celery seed.
1 teaspoon poppy seed.
1/2 teaspoon sage-herb spices.
2/3 cup milk.
Procedure biscuit mix into bowl with onion flakes, celery seed, poppy seed and sage-herb spices. Stir together, then stir in milk to make soft dough. Drop by tablespoonsful over hot casserole (about 16 dumplings).
1/2 cup dry bread crumbs.
1 tablespoon sesame seed.
1/4 teaspoon sage-herb seasoning.
2 tablespoons melted butter.
Parsley for garnish.
Sprinkle casserole with mixture of bread crumbs, sesame seed, sage-herb spices and melted butter. Bake, exposed, at 425 degrees F for 20 to 25 minutes until casserole is bubbly and herb dumplings are cozy golden brown. Garnish with parsley.
Yields 8 portions.
Dredge beef pieces in mixture of flour, sage-herb spices, paprika and pepper. Add 1 1/2 cups hot water and beef bouillon cube. Add onions; continue simmering 30 minutes longer, until beef is tender. Transfer beef and onions to a 2 1/2- quart casserole. Heat to simmering; pour over beef and onions in casserole.