Dumpling Soup

Sage Brushed Beef Casserole

Sage Brushed Beef Casserole

Ingredients

• 1 (2 pound) beef round steak 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 butterParsley for garnish

Method

1. Dredge beef pieces in mixture of flour, sage-herb seasoning, paprika and pepper
2. Brown on all sides in hot beef fat in large skillet
3. Add 1 1/2 cups hot water and beef bouillon cube
4. Cover and simmer 30 minutes
5. Add onions; continue simmering 30 minutes longer, until beef is tender
6. Transfer beef and onions to a 2 1/2-quart casserole
7. Add mushroom soup to sauce remaining in skillet and stir until smooth
8. Gradually blend in remaining cup of water
9. Heat to simmering; pour over beef and onions in casserole
10. Measure biscuit mix into bowl with onion flakes, celery seed, poppy seed and sage-herb seasoning
11. Stir together, then stir in milk to make soft dough
12. Drop by tablespoonsful over hot casserole (about 16 dumplings)
13. Sprinkle casserole with mixture of bread crumbs, sesame seed, sage-herb seasoning and melted butter
14. Bake, uncovered, at 425 degrees F for 20 to 25 minutes until casserole is bubbly and herb dumplings are toasty golden brown
15. Garnish with parsley

Yields 8 servings