Beef Casserole With Scone Topping Recipes

Steps:

• Heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
• Add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
• Return beef to dish, stir in parsley, paste and mustard, wine and stock and bake covered in a slow oven 150d c about 1 3/4 hours until beef is tender.
• Place scone topping on hot beef mixture, brush with egg, bake uncovered in mod hot oven 200d 210d C for about 15 minutes or until scone are browned and cooked through.
• Serve sprinkled with extra chopped parsley.
• SCONE TOPPING: Sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
• Tun dough onto lightly floured surface and knead lightly until smooth.
• Press dough out to 2cm thickness and cut into 5cm rounds.

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.