Or beef casserole with Dumplings…either or lol.
Loved this ever since I was knee high to a grass hopper and still one of my favourite dishes…except for puffterloons…mmmmmmmm
Scone-Topped Beef Casserole
Ingredients
1kg (21b) chuck steak
2 tablespoons oil
1 large onion, chopped
1 large carrot, sliced
½ cup chopped celery
3 tablespoons flour
1 ½ cups stock or water
1 teaspoon Worcestershire sauce
salt and freshly ground pepper to taste
½ teaspoon dried thyme
Scone Topping
2 cups self raising flour
4 tablespoons melted butter
¾ cup milk
2 tablespoons finely chopped parsley
1 tablespoon grated parmesan cheese
onion or celery salt
Method:
Cube steak and brown in oil, remove to casserole dish, saute onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened, add to meat in casserole with sauce, seasoning and thyme, cover and cook in moderately slow oven for 2 hours, increase oven temperature to very hot, make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.
Scone Topping:
Sift flour into a bowl and add half the butter with the milk, mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle ½ inch thick, brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt, roll up firmly and cut into ½ inch slices with a floured knife.
Just the way it has been made for generations.
Ken