Oh, how I love this homey, savory main dish that I’ve been feeding my family for at least 40 years. Whether I use beef steak or I’m lucky enough to have venison in the freezer, this is so good. Give the casserole plenty of time for the steak to reach the stage where it’s really tender and the potatoes are soft, yet golden on top. And for goodness sake, don’t rush the initial browning of the steak in the skillet either. I use bacon fat to add another layer of flavor. Dice the bacon and throw it into the casserole, too. I mean, why not?

If you don’t own a cast-iron skillet, get yourself to Reny’s and buy a nice big one with a lid. You will use the heck out of it. Just be sure to season it properly, take good care of it, and you will have a friend for life.

For a go-with, roasted Brussels sprouts are just the ticket. I never even tried Brussels sprouts until my daughter prepared them like this. Roast these before putting the casserole in the oven, then pop the sprouts back for the last 10 minutes of the casserole’s cooking time to re-warm them. If there are leftovers, throw them into a bowl of greens and sprinkle with feta cheese; now you have a fabulous lunch for the following day.

To finish off this warming meal, enjoy these meringues with their sunny topping. Akin to upside-down lemon pie without a crust, the meringue shell can be made ahead. Again, take your time and don’t skip any steps.

The cream of tartar and lemon juice contribute to the volume of the egg whites. Beat the ever-living daylights out of them, testing a bit of egg white between your fingers to ensure it doesn’t feel gritty with sugar. If it does, keep on going. Adding cornstarch is a good stabilizer and helps to create a marshmallowy center. Allow enough time to let them hang out in the oven after you’ve turned it off so they can very slowly dry and cool.

These meringue shells, also called Pavlova, are very versatile. You can really gussy them up with all your favorite fanciness: chocolate, berries, whipped cream, jam. Go for it!

Beef Steak Pie with Potato Crust
1 lb. round steak, cut into 1-inch cubes
3 tbsp. bacon fat or cooking oil
1 large onion, thinly sliced
3 tbsp. flour
1 tsp. salt
1/2 tsp. garlic salt
1 tsp. thyme
2 cups water
3 medium potatoes, peeled and thinly sliced
Salt to taste
Dash of paprika

Preheat oven to 350 degrees. Coat meat in flour. Heat fat in a large cast-iron skillet and add meat, cooking over medium heat until very brown, about 15 minutes per side. Add onions and cook until golden, about 10 minutes. Place in a 2-quart baking dish. Combine flour and seasonings and sprinkle over top of meat. Pour water over top. Do not stir. Bake 45-60 minutes, until meat is tender.

Remove meat from oven. Increase temperature to 450 degrees. Place potato slices on top and sprinkle with salt and paprika. Return to oven and bake another 30 minutes until potatoes are browned and tender. Yield: 4 servings

Roasted Brussels Sprouts with Bacon and Red Onion
1 1/2 lbs. Brussels sprouts cut in half, or baby Brussels sprouts
1/3 lb. bacon, diced
1 small red onion, diced
2 tbsp. olive oil
2 tbsp. maple syrup
Sea salt and freshly ground black pepper to taste
Pinch red pepper flakes

Preheat oven to 400 degrees. Whisk together maple syrup and olive oil in a bowl. Add vegetables and bacon and toss to coat. Season and place on a baking sheet and roast for 10 minutes. Stir and then bake another 5-10 minutes until tender and caramelized. Yield: 4-6 servings

Citrus Meringues
6 large egg whites, at room temperature
1/8 tsp. cream of tartar
Pinch of salt
1 1/2 cups sugar
1 tsp. fresh lemon juice
1/2 tsp. vanilla
2 1/2 tsp. cornstarch
2 (2.75) lemon pudding and pie filling, made according to package directions, and cooled OR 2 1/2 cups lemon curd from a jar
Citrus slices for garnish

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar and a pinch of salt on medium speed until soft peaks form. Add the sugar 1 tablespoon at a time, beating on high speed until stiff peaks form, 20 minutes, scraping sides of bowl. Beat in lemon juice and vanilla. Gently fold in cornstarch.

Spread meringue in 8 mounds on lined baking sheet, using the back of a spoon to create an indent in each to form a shell. Bake for 1 hour. Turn off the oven and leave the meringues in the oven to dry for another hour then set on cooling racks.

When completely cooled, fill with dollops of lemon curd or pudding. Garnish with citrus slices. Yield: 8 servings

Karen Schneider can be reached at iwrite33@comcast.net.