Sage Brushed Beef Casserole

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Sage Brushed Beef Casserole

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 Pepper
1/4 Cup Watkins Original Grapeseed Oil
1Cup Hot Water
1 1/2 Cups Prepared Watkins Beef Soup Base
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 Poppy Seed
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 1 pound 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.

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