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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

Ingredients:

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

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 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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