2 slices round steak (2 lb.) cut ¾-inch thick
3 tablespoons flour
2 ½ teaspoons flour
2 ½ teaspoons salt
1/8 teaspoon pepper
1/3 cup shortening
3 ½ cups water
¼ cup thickly slices carrots
½ cup coarsely cut celery
¾ lb. (2 cups) shelled peas (frozen may be used)
2 tablespoons chopped onion
¼ teaspoon sugar
Rich Biscuit Dough
Butter melted
Wipe meat clean with a damp cloth. Trim off any strong-smelly fat. Cut into 1 ½ -inch pieces and dredge thoroughly with the combined flour, salt and pepper. Slowly brown meat and any remaining seasoned flour in the hot shortening. Reduce heat, add 1 cup of water, cover and simmer for 1 ½ hours or until meat is nearly tender. Add remaining water gradually as needed, then the vegetables and sugar and continue cooking covered for ½ hour or until vegetables and meat are tender. Pour boiling stew into two casseroles. (4 ½ cup capacity each). Pour boiling stew into two casseroles (4 ½-cup capacity each). Immediately top with biscuit dough rolled to ½-inch thickness. Flute edge and brush with butter. Cut vents in the center. Bake in a hot oven (450-degree F.) for 12 to 15 minutes or until crust is cooked through and richly browned. Serve immediately. 8 to 10 servings.
