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Sage−Brushed Beef Casserole
1
(2 pound) beef round steak, well trimmed
and cut in 2 x 1 x 1/2−inch chunks
/3 cup all−purpose flour
teaspoon sage−herb seasoning
/2 teaspoon paprika
/4 teaspoon pepper
/4 cup beef fat or vegetable oil
1/2 cups hot water, divided
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beef bouillon cube
6 small onions** or 8 medium, halved (about 1 pound)
can condensed cream of mushroom soup
*
If small boiling onions are not available, may use 1 pound large onions, sliced in 1/4−inch rings.
Dredge beef pieces in mixture of flour, sage−herb seasoning, paprika and pepper. Brown on all sides in
hot beef fat in large skillet. Add 1 1/2 cups hot water and beef bouillon cube. Cover and simmer 30
minutes.
Add onions; continue simmering 30 minutes longer, until beef is tender. Transfer beef and onions to a
2
1/2−quart casserole. Add mushroom soup to sauce remaining in skillet and stir until smooth.
Gradually blend in remaining cup of water. Heat to simmering; pour over beef and onions in casserole.
Herb Dumplings
2
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2
cups biscuit mix
teaspoon dry onion flakes
teaspoon celery seed
teaspoon poppy seed
/2 teaspoon sage−herb seasoning
/3 cup milk
Measure biscuit mix into bowl with onion flakes, celery seed, poppy seed and sage−herb seasoning. Stir
together, then stir in milk to make soft dough. Drop by tablespoonsful over hot casserole (about 16
dumplings).
Butter−Crumb Topping
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2
/2 cup dry bread crumbs
tablespoon sesame seed
/4 teaspoon sage−herb seasoning
tablespoons melted butter
Parsley for garnish
Sprinkle casserole with mixture of bread crumbs, sesame seed, sage−herb seasoning and melted butter.
Bake, uncovered, at 425 degrees F for 20 to 25 minutes until casserole is bubbly and herb dumplings
are toasty golden brown. Garnish with parsley.
Yields 8 servings.
Sage−Brushed Beef Casserole
299
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