Sage-Brushed Beef Casserole
Sage-seasoned beef braised with onions in mushroom soup sauce, topped with herb dumplings and a sesame-crumb crust. A complete old-fashioned American casserole with spectacular presentation.
Ingredients
- 2 lb beef round steak, trimmed and cut into 2x1x½-inch chunks
- 0.3 cup all-purpose flour
- 1 tsp sage-herb seasoning
- 0.5 tsp paprika
- 0.3 tsp pepper
- 0.3 cup beef fat or vegetable oil
- 2 0.5 cup hot water, divided
- 1 each beef bouillon cube
- 1 lb small boiling onions (about 16)
- 10 0.8 oz condensed cream of mushroom soup
- 2 cup biscuit mix
- 1 tsp dry onion flakes
- 1 tsp celery seed
- 0.7 cup milk (for dumplings)
- 0.5 cup dry bread crumbs
- 2 tbsp melted butter
Instructions
- 1
Dredge beef in flour mixed with sage seasoning, paprika and pepper. Brown on all sides in hot fat.
- 2
Add 1½ cups hot water and bouillon cube. Cover and simmer 30 minutes.
- 3
Add onions; simmer 30 minutes until beef is tender. Transfer beef and onions to 2½-quart casserole.
- 4
Add mushroom soup to sauce; stir smooth. Blend in remaining cup water; heat to simmering. Pour over beef.
- 5
Make herb dumpling dough: Combine biscuit mix, onion flakes, celery seed, poppy seed and sage seasoning; stir in milk to make soft dough. Drop by spoonfuls over hot casserole.
- 6
Sprinkle with bread crumbs mixed with sesame seed and melted butter. Bake uncovered at 425°F for 20-25 minutes until golden and bubbly.