Sage-Brushed Beef Casserole Recipe

Sage-Brushed Beef Casserole Recipe

Ingredients:

1 round-steak (beef, 2 lbs); trimmed well & cut into 2×2x1/2″ chunks
A tsp of seasoning (sage-herb)
1/3 c of flour (all-purpose)
1/2 tsp of paprika
2.5 c of hot boiling water
1/4 c of fat (vegetable or beef)
1/4 tsp of pepper
1 pc of bouillon beef cube
1 regular can of condensed soup (cream of mushroom)
16 pcs of onions (small); cut into 2 equal parts, or use
8 pcs of onions (medium, 1 lb); cut into 2 equal parts, or use
A lb of onions (large); sliced into 1/4″ rings
2 c of biscuit-mix
1 tsp of flakes of dried onion
1 tsp of seed of celery
1 tsp of poppy seeds
1/2 tsp of seasoning (sage-herb)
2/3 c of milk
1/2 c of dry crumbs of bread
1 Tbsps of sesame seeds
1/4 tsp of seasoning (sage-herb)
2 Tbsps of butter; melted
Parsley to garnish

Instructions:

Mix a tsp of seasoning (sage-herb), flour, pepper and paprika then dredge the beef pcs into the mixture. Heat fat into a heavy skillet then brown all the sides of beef.

Add in 1.5 c of hot boiling water along w/ beef cube. Then, simmer w/ cover for half an hour.

Add in onions and continue to simmer for half an hour more ’til beef turns tender. Next, transfer onions along w/ beef into a 2-1/2 quart deep dish.

Add soup into remaining sauce inside the skillet; stir ’til smooth. Blend the rest of the water in gradually and heat it to simmer, pouring over onions along w/ beef in deep dish.

For the dumplings, stir biscuit-mix into a bowl along w/ celery, poppy seeds, dried onion and 1/2 tsp of seasoning (sage-herb). Stir them together and pour milk in to create soft dough. Then drop a Tbsp of dough onto hot deep dish; makes 16 pcs of dumplings.

For the topping (butter-crumb), sprinkle deep dish w/ combination of sesame seeds, 1/4 tsp seasoning (sage-herb), butter and crumbs.

Bake w/o cover on 425 deg F about 20 – 25 mins ’til deep dish starts to bubble and dumplings become toasty and golden browned. Garnish w/ parley; serves 8

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