California Casserole 2 Recipe

  • 2 pounds round steak, cut inch 1 inch pieces
  • 1/3 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/4 cup cooking oil
  • 1/2 teaspoon Salt
  • 1/8 teaspoon pepper
  • 1 cup water
  • 1 can cream of chicken soup (10 1/2 ounce can)
  • 1 can onions, drained (16 ounce can)
  • 1 tablespoon Minced Onion
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon celery seed
  • Biscuit Topping
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon poppy seed
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1 can buttermilk or country style biscuits (8 ounce can)
Coat steak with a mixture of flour and paprika; brown in oil. Add salt, pepper and water. Cover and simmer for 30 minutes or until tender. Remove from heat add soup ,onions, minced onion, 1/2 teaspoon poultry seasoning and 1/2 teaspoon celery seed . Blend well and transfer to a 2 quart casserole dish. Bake at 375° for 15-20 minutes. Combine 1/2 teaspoon poultry seasoning, 1/2 teaspoon celery seed, poppy seed and bread crumbs. Open can of biscuits, separate and dip tops and sides in melted butter then in crumb mixture. Place biscuits around edge of casserole dish. Bake at 375° for 20 to 25 minutes. Serve hot.
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