Recipe For Cooking Sage-Brushed Beef Casserole

Toaster Oven Casseroles :: Beef Casseroles

Sage-Brushed Beef Casserole

1 (2 lb.) beef round steak, well trimmed
    and cut in 2 x 1 x 1/2-in. chunks
1/3 C. flour
1 tea. sage-herb seasoning
1/2 tea. paprika
1/4 tea. pepper
1/4 C. beef fat or canola oil
2 1/2 C. hot water, divided
1 beef bouillon cube
16 sm. onions** or 8 med., halved (about 1 lb.)
1 can condensed cream of mushroom soup

* If sm. boiling onions are not available, may use 1 lb. lrg. onions, sliced in 1/4-in. rings. Dredge beef pieces in mixture of flour, sage-herb seasoning, paprika and pepper. Brown on all sides in hot beef fat in lrg. skillet. Add 1 1/2 C. hot water and beef bouillon cube. Cover and simmer 30 min.

Add onions; continue simmering 30 min. longer, until beef is tender. Transfer beef and onions to a 2 1/2-qt. casserole. Add mushroom soup to sauce remaining in skillet and stir until smooth. Gradually blend in remaining C. of water. Heat to simmering; pour over beef and onions in casserole.

Herb Dumplings
2 C. biscuit mix
1 tea. dry onion flakes
1 tea. celery seed
1 tea. poppy seed
1/2 tea. sage-herb seasoning
2/3 C. 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 Tbsp.ful over hot casserole (about 16 dumplings).

Butter-Crumb Topping
1/2 C. dry bread crumbs
1 Tbsp. sesame seed
1/4 tea. sage-herb seasoning
2 Tbsp. 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 min. until casserole is bubbly and herb dumplings are toasty golden brown. Garnish with parsley.

Makes approximately 8 servings.