Meat Pie with Biscuit Topping
|Round beef/Rump / chuck beef||1 1⁄4 Pound (1 1/2 Inch Thick)|
|Flour||3 1⁄2 Tablespoon|
|Celery salt||1⁄4 Teaspoon|
|Bacon fat||5 Tablespoon|
|Beef bouillon cubes||2|
|Boiling water||2 1⁄4 Cup (36 tbs)|
|Bottled thick meat sauce||1⁄4 Teaspoon|
|White onions||8 Small, peeled|
|Carrots||2 , pared and cut in large pieces|
|Baking powder biscuit dough||1 Cup (16 tbs)|
Cut meat into 1 1/2 cubes, thendredge with 2 tablesp of the flour, combined with the salt, pepper, and celery salt.
Brown quickly in a large skillet in 3 tablesp hot bacon fat.
Melt remaining bacon fat in a large kettle, Dutch oven or deep well cooker.
Dissolve the bouillon cubes in the boiling water and add gradually to the bacon fat.
Stir until well blended; add meat sauce.
Add browned meat and drippings to gravy; simmer, covered, for 2 hrs.
Add onions, cook 10 min.
Then add carrots, and continue cooking 15 min or until tender.
Thicken gravy with 1 1/2 tablesp flour blended smooth with 3 tablesp water.
Turn meat mixture into a casserole.
Then top with Baking Powder Biscuits, with shortening increased to 1/2 c, and then cut out with a doughnut cutter.
Bake in a hot oven of 450°F for 20-25 min or until biscuits are done.