SCONE-TOPPED BEEF CASSEROLE

Scone-Topped Beef Casserole image

Provided by Jostlori

Categories Meat

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 16

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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

Steps:

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 then cover and cook in moderately slow oven (325 degrees) for 2 hours.
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.
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 1/2 inch thick.
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.

Nutrition Facts : Calories 477.9, Fat 21.3, SaturatedFat 9.7, Cholesterol 38, Sodium 518.3, Carbohydrate 60.5, Fiber 3.3, Sugar 3, Protein 10.9