Round Steak Pie

It has been said, find the dirtiest page in a cookbook if you want the very best recipe!  That is certainly true of my copy of Fan Fare, a cookbook by the Rochester Philharmonic Orchestra, copyright 1981.  The page this recipe is on has been splattered and wiped many times! Over the years, I have found dozens of recipes here that I have used over and over.

Round Steak Pie is a real winner!

1 lb. beef round steak, cut into cubes
2 tablespoons oil
1 can (8 oz.) tomatoes, chopped
2 medium onions, chopped
1/2 cup water
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 package (8 oz.) frozen Italian vegetables
1 can (6 oz) sliced mushrooms, drained
1/2 cup sour cream
1/4 cup flour

Sour Cream Biscuit Topping:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup sour cream
2 tablespoons milk

In a heavy skillet, brown steak cubes in hot oil.  Stir in tomatoes and juice, onions, water, sugar, salt, pepper and Worcestershire sauce.  Cover and simmer about 1 1/2 hours.  Stir in Italian vegetables and mushrooms.  Mix sour cream and flour together and add to meat mixture.  Cook and stir until thickened and bubbly.  Transfer meat to a 2 quart casserole.  Top with sour cream biscuit topping.  Bake in preheated 400 degree oven for 20 to 25 minutes or until topping is light brown.

Topping:

In a small bowl, stir together flour, baking powder, and salt.  Cut in butter until mixture is consistency of coarse crumbs.  Stir in sour cream and milk until ingredients are moistened.  Turn dough out onto a lightly floured surface.  Knead until smooth.  Pat or roll dough to an 8 inch circle.  Cut into 6 wedges and place on top of meat in casserole.