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Sage-Brushed Beef Casserole


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

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


  1. 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.
  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.
  7. 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 16 dumplings).
  8. Butter-Crumb Topping: Sprinkle casserole with mixture of bread crumbs, sesame seed, sage-herb seasoning and melted butter.
  9. Bake, uncovered, at 425 degrees F for 20 to 25 minutes until casserole is bubbly and herb dumplings are toasty golden brown.
  10. Garnish with parsley.

Yield: 8 servings

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