1 (2 pound) beef round steak, well trimmed and cut into 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
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
1/2 cup dry bread crumbs
1 tablespoon sesame seed
1/4 teaspoon sage-herb seasoning
2 tablespoons melted butter
Parsley for garnish
* If small boiling onions are not available, may use 1 pound large
onions, sliced in 1/4-inch rings.
Beef Mixture: 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 for 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.
Herb Dumplings: 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
Butter-Crumb Topping: 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.