Beef Stroganoff Casserole With Herb Biscuit Dumplings

In a small bowl, combine the flour and paprika. Coat the meat cubes in the flour mixture and brown the meat and onions in heated olive oil in an oven proof 2 1/2 quart saucepan over medium-high heat, stirring frequently. Add the beef broth and mushrooms and simmer while you make the biscuits. (See recipe below)

Add the cream of mushroom soup, optional cooking sherry, sour cream, and Worcestershire sauce to the simmering meat. Stir to combine and heat just to boiling. Turn off the heat.

In a separate bowl, add the melted butter to the bread crumbs and mix well. Drop biscuit batter by teaspoonfuls onto the casserole and sprinkle with the buttered bread crumbs. Place the casserole in a preheated 350 degree F oven and bake for 25 minutes or until the biscuits are cooked throughout and lightly browned.

Herb Biscuits: Make the biscuit dough by mixing together the flour, salt, baking powder, poultry seasoning, parsley, celery seed, and onion powder. Add the milk all at once and stir just to combine.