1 (2 pound) beef round steak, well trimmed
and cut in 2 x 1 x 1/2-inch chunks
1/3 cup all-purpose flour
1 teaspoon sage-herb seasoning
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup beef fat or vegetable oil
2 1/2 cups hot water, divided
1 beef bouillon cube
16 small onions** or 8 medium, halved (about 1 pound)
1 can condensed cream of mushroom soup
* If small boiling onions are not available, may use 1 pound large onions, sliced in 1/4-inch rings. Dredge beef pieces in mixture of flour, sage-herb seasoning, paprika and pepper. Brown on all sides in hot beef fat in large skillet. Add 1 1/2 cups hot water and beef bouillon cube. Cover and simmer 30 minutes.
Add onions; continue simmering 30 minutes longer, until beef is tender. Transfer beef and onions to a 2 1/2-quart casserole. Add mushroom soup to sauce remaining in skillet and stir until smooth. Gradually blend in remaining cup of water. Heat to simmering; pour over beef and onions in casserole.
2 cups biscuit mix
1 teaspoon dry onion flakes
1 teaspoon celery seed
1 teaspoon poppy seed
1/2 teaspoon sage-herb seasoning
2/3 cup milk
Measure biscuit mix into bowl with onion flakes, celery seed, poppy seed and sage-herb seasoning. Stir together, then stir in milk to make soft dough. Drop by tablespoonsful over hot casserole (about 16 dumplings).
1/2 cup dry bread crumbs
1 tablespoon sesame seed
1/4 teaspoon sage-herb seasoning
2 tablespoons melted butter
Parsley for garnish
Sprinkle casserole with mixture of bread crumbs, sesame seed, sage-herb seasoning and melted butter. Bake, uncovered, at 425 degrees F for 20 to 25 minutes until casserole is bubbly and herb dumplings are toasty golden brown. Garnish with parsley.
Yields 8 servings.