Scone topped Beef Casserole
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Scone-Topped Beef Casserole
Ingredients
1kg (21b) chuck steak, 2 tablespoons oil, 1 large onion, chopped, 1 large carrot, sliced, ½ cup chopped celery, choko, pumpkin, mushrooms, 3 tablespoons flour, 1 ½ cups stock or water, 1 teaspoon Worcestershire sauce, salt and freshly ground pepper to taste, ½ teaspoon dried thyme
Scone Topping-
2 cups self raising flour, 4 tablespoons melted butter, ¾ cup milk, 2 tablespoons finely chopped parsley, 1 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, 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 ½ inch thick, brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt, roll up firmly and cut into ½ inch slices with a floured knife