Sage-Brushed Beef Casserole

Yield: 8 servings

Ingredients

Beef Mixture

• 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

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 butter
• Parsley for garnish

Instructions

Beef Mixture

1. Dredge beef pieces in mixture of flour, sage-herb seasoning, paprika and pepper. Brown on all sides in hot beef fat in large skillet.
2. Add 1 1/2 cups hot water and beef bouillon cube. Cover and simmer for 30 minutes.
3. Add onions; continue simmering 30 minutes longer, until beef is tender.
4. Transfer beef and onions to a 2 1/2 quart casserole.
5. Add mushroom soup to sauce remaining in skillet and stir until smooth.
6. Gradually blend in remaining cup of water. Heat to simmering; pour over beef and onions in casserole.

Herb Dumplings

1. 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 16 dumplings).

Butter-Crumb Topping

1. Sprinkle casserole with mixture of bread crumbs, sesame seed, sage-herb seasoning and melted butter.
2. Bake, uncovered, at 425 degrees F for 20 to 25 minutes until casserole is bubbly and herb dumplings are toasty golden brown.
3. Garnish with parsley.

Notes

* If small boiling onions are not available, may use 1 pound large onions, sliced in 1/4 inch rings.