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Categories:
vegetable oil celery onion lean ground beef paprika tomato soup water tomato paste salt flour baking powder celery seeds vegetable shortening milk
Viewed: 49 - Published at: a year agoIngredients
- 1 tablespoon vegetable oil
- 3 large celery ribs, peeled and very thinly sliced
- 1 small onion, finely chopped
- 1 1/2 pounds lean ground beef
- 1 tablespoon plus 1 teaspoon hot paprika
- One 10 3/4-ounce can of condensed tomato soup
- 1/4 cup water
- 1 tablespoon tomato paste
- Salt and freshly ground pepper
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon celery seeds
- 5 tablespoons solid vegetable shortening
- 3/4 cup milk
Method
- Preheat the oven to 450.
- Heat the oil in a 9- to 10-inch cast-iron skillet.
- Add the celery and onion and cook over low heat, stirring occasionally, until softened, about 8 minutes.
- Add the ground beef and cook over moderately high heat, breaking it up with a wooden spoon, until no pink remains, about 5 minutes.
- Add the paprika and cook, stirring, until fragrant, about 1 minute.
- Stir in the tomato soup, water and tomato paste until thoroughly blended.
- Season with salt and pepper and remove from the heat.
- In a large bowl, mix the flour with the baking powder, 1 teaspoon of salt and the celery seeds.
- Using a fork, cut in the shortening until the mixture resembles small peas.
- Gently stir in the milk just until a soft dough forms.
- Using 2 spoons, arrange tablespoon-size dollops of the dough all over the beef filling to within 1 inch of the edge of the skillet.
- Bake the beef pie for 20 minutes, or until the crust is browned and cooked through and the filling is bubbling.
- Let the pie stand for 10 minutes before serving.
- Invert onto a large, flat plate or serve straight out of the skillet.
