Scone-Topped Beef Casserole |
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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Oven temps are estimates, as only the descriptions were given. Ingredients:
2 lbs chuck steaks |
2 tablespoons olive oil |
1 large onion, chopped |
1 large carrot, peeled and sliced |
1/2 cup celery, sliced |
3 tablespoons flour |
1 1/2 cups beef stock |
1 teaspoon worcestershire sauce |
salt & freshly ground black pepper |
1/2 teaspoon dried thyme |
2 cups self raising flour |
4 tablespoons butter, melted |
3/4 cup milk |
2 tablespoons parsley, finely minced |
1 tablespoon parmesan cheese, grated |
celery salt |
Directions:
1. Cube steak and brown in oil, remove to casserole dish.
2. 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 then cover and cook in moderately slow oven (325 degrees) for 2 hours.
3. Increase oven temperature to very hot (400 degrees), make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.
4. SCONE TOPPING:.
5. 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 1/2 inch thick.
6. Brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. Roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.
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