For 6 people you need
1 1/2 lb. stewing steak 1 oz. flour, seasoning 1 oz. dripping 2 onions 1 pint water 3 teaspoons tomato puree 2 carrots, pinch mixed herbs
Topping
2 oz. white breadcrumbs 1 1/2 oz. butter 8 oz. flour (with plain flour use 3 level teaspoons baking powder) 1 teaspoon salt pepper 1/2 teaspoon garlic salt 3 tablespoons oil 1/4 pint milk.
- Cut meat into cubes and toss in well seasoned flour.
- Melt dripping in pan. gently fry sliced onions until golden.
- Add meat and fry a further 5 minutes, turning until meat is brown,
- Remove from heat and blend in water and tomato puree.
- Add carrots and herbs.
- Return to heat and bring to boil
- Turn mixture into casserole cover with lid. cook for 2 hours .
- Fry breadcrumbs slowly in butter until golden brown, put on plate.
- Sieve together flour, salt and pepper and garlic salt (optional), add oil and milk and mix to a soft dough.
- Drop tablespoons of this dough into -the buttered crumbs and roll into balls in the crumbs. Arrange on top of the stew.
- Return uncovered casserole to the moderately hot oven for 45 minutes until topping is golden brown
Oven temperature: very moderate. 325-350"F. Gas Mark 3 Oven position: centre