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Secure Connection SimplyOz Blog: Savory Scone-Topped Beef & Veggie Casserole

Tuesday, March 06, 2012 • Recipes

Savory Scone-Topped Beef & Veggie Casserole


2 lb chuck steak, 2 tablespoons oil, 1 large onion peeled and diced, 1 1/2 large carrots sliced, 3/4 cup chopped celery, 4 tablespoons flour, 1 1/2 cups beef or vegetable stock, 1 1/2 teaspoon Worcestershire sauce, salt and freshly ground pepper to taste, 1/2 teaspoon dried thyme

Scone Topping:

2 cups self raising flour, 4 tablespoons melted butter, 3/4 cup milk, 2 tablespoons finely chopped parsley, 2 tablespoon grated parmesan cheese, Onion or celery, Salt


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 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 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.
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