Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

Close

Ingredients

• 1 14.5 oz. College Inn^® Fat Free & Lower Sodium Beef Broth
• 1/4 cup butter
• 1/2 cup tomatoes diced
• 1 cup carrots diced
• 1 cup mushrooms diced
• 1/2 cup flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1-1/2 lbs. beef cubes
• 1 tsp. garlic
• 2 cups red potatoes diced
• 8 biscuits unbaked

Directions

In a medium skillet melt 2 Tbs. butter over medium-high heat. Sauté onions, carrots and mushrooms 5 minutes, remove and set aside. Place flour, salt and pepper in a shallow dish and coat beef in batches. Heat remaining butter and sauté garlic 10 seconds. Add beef in batches and brown, remove and set aside. Add broth to skillet and deglaze, scraping bottom. Bring to a boil and return beef to skillet. Simmer beef, covered, for 15 minutes. Uncover, add potatoes, bring to a boil and simmer 15 minutes longer, stirring occasionally. Return vegetables to skillet and bring to a boil. Place meat mixture in an 8X8 pan and top with unbaked biscuits. Bake according to biscuit directions, until browned, about 8 – 10 minutes.

+

Current Rating 0 Ratings