SouthernUtahFoodStorage

 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.

This entry was posted on Sunday, February 28th, 2010 at 6:31 pm and is filed under misc.. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.