Back 2 Lb. Beef Round Steak, cut in 2
x 1 x 1/2-inch chunks
1/3 Cup Flour
1 teas. Watkins Sage
1/2 teas. Watkins Paprika
1/4 teas. Watkins Black Ppper
1/4 Cup Watkins Original Grapeseed Oil
1Cup Hot Water
1 1/2 Cups Prepared Watkins Beef Soup Broth
16 Small Onions or 8 Medium - halved (about 1 Lb.)
1 Cup Prepared Watkins Mushroom Soup Base
1 Cup Prepared Watkins Cream Soup Base
Herb Dumplings:
2 Cups Biscuit Mix
1 teas. Watkins Onion Flakes
1 teas. Watkins Celery Seed
1 teas. Watkins Poppyseed
1/2 teas. Watkins Sage
2/3 Cup Milk
Butter-Crumb Topping:
1/2 Cup Dry Bread Crumbs
1 Tbsp. Watkins Sesame Seed
1/4 teas. Watkins Sage
2 Tbsp. Melted Butter
Fresh Parsley for garnish
If small boiling onions are not available, may use 1pound large onions, sliced in 1/4-inch rings. Dredge beef pieces in mixture of flour, sage, paprika and pepper. Brown on all sides in grapeseed oil in large skillet. Add 1 1/2 cups beef broth. Cover and simmer 30 minutes. Add onions; continue simmering 30 minutes longer, until beef is tender. Transfer beef and onions to 2 1/2-quart casserole. Add mushroom and cream soups 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 seasoning. Stir together, then stir in milk
to make soft dough. Drop by tablespoonfuls over hot casserole
(about 16 dumplings).
Butter-Crumb Topping:
Sprinkle with mixture of bread crumbs, sesame seed, sage and
melted butter. Bake, uncovered, at 425 degrees for 20 to 25
minutes until casserole is bubbly and herb dumplings are toasty
golden brown. Garnish with parsley. Number of servings: 8.
© Copyright 1999 The Rising
Stars Team
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