Cook With Elizabeth Steak, Cheese Ring

Press, Volume CIII, Issue 30535, 2 September 1964, Page 2

Cook With Elizabeth Steak, Cheese Ring

Deliciously flavoured casseroled steak and tables are cooked here in a round ovenware dish and topped with a cheese scene ring to make a wonderful dinner. For a meatless day, use the same cheese scone topping for a dish of creamed onions and carrots, making the two halves of the recipe separately, baking the scone ring on a tray and arranging over the creamed vegetables just before serving. Ingredients: 1 oz butter or dripping 2 lb stewing steak 2 onions 2 tablespoons flour . Salt and pepper f teaspoon mustard 4 carrots 2 tablespoons vinegar 1 teaspoon brown sugar 2 cups stock or water Topping: 4 oz flour 1 oz butter 2 oz grated cheese 2 teaspoons baking powder i teaspoon salt Milk to mix Additional grated cheese A little beaten egg Method: Toss cubes of meat with flour, mustard, salt and pepper and fry in the dripping until well browned. Drain out Add chopped onions; and diced carrot and remaining ingredients, stirring well. Cook very slowly about two hours, covered, stirring from time to time. Rub butter into flour sifted with baking powder, and salt. Add grated cheese and mix with milk to scone consistency. Turn onto a floured board, roll and stamp out into

rounds. Brush the top of each with a little beaten egg and sprinkle with grated cheese. Remove the lid from the casserole and arrange the scones round the dish evenly. Raise oven heat to 450 and return the dish to cook until the scone topping is light and browned.