Sage brushed beef casserole recipe
Recipe ingredients:
- 1, 2 pound, beef round steak, well trimmed and cut in 2 x 1 x 1/2 inch chunks
- 1/3 cup all-purpose flour
- 1 teaspoon sage-herb seasoning
- 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 small onions or 8 medium, halved, about 1 pound
- 1 can condensed cream of mushroom soup
- Herb dumplings:
- 2 cups biscuit mix
- 1 teaspoon dry onion flakes
- 1 teaspoon celery seed
- 1 teaspoon poppy seed
- 1/2 teaspoon sage-herb seasoning
- 2/3 cup milk
- Butter-crumb topping:
- 1/2 cup dry bread crumbs
- 1 tablespoon sesame seed
- 1/4 teaspoon sage-herb seasoning
- 2 tablespoons melted butter
- Parsley for garnish
Recipe method:
- 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.
- 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.
- 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.
Tags: sage, brushed, beef, recipe, casserole, recipes, cooking