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Baked Beef Stew With Sour Cream Biscuits
Ingredients
- 3/4 lb boneless beef top round steak in 1/2" cubes (3/4 to 1 lb )
- 1 Tbsp. flour
- 1 c. minced onions
- 3 med potatoes cubed
- 14 1/2 ounce canned Italian stewed tomatoes undrained
- 2 ounce tomato paste 1/3 c. (2 to 3)
- 2 c. water
- 2 tsp instant beef bouillon granules
- 1 Tbsp. sugar
- 1/2 tsp dry thyme
- 1 tsp Worcestershire sauce
- 1 x bay leaf
- 1 c. eggplant peeled/cubed
- 1 1/4 c. flour
- 1/2 tsp baking pwdr
- 1/4 c. margarine
- 1/3 c. lowfat lowfat sour cream
- 1/4 c. skim lowfat milk
- 1/3 c. lowfat lowfat sour cream
- 1 Tbsp. flour
- 2 tsp lowfat milk
- 1 tsp sesame seeds thyme
Directions
- In plastic bag, combine beef and 1 Tablespoons + flour. Shake to coat. Spray Dutch oven with Pam. Add in meat and minced onion. Cook till brown and tender.
- Drain any fat. Add in potatoes, stewed tomatoes, tomato paste, 2 c. of water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or possibly cook on top of stove, covered, at 350 F for 1 hour. Add in eggplant, cover and bake for 30 min longer. Meanwhile, in large bowl, stir together flour and baking pwdr. Cut in margarine till like crumbs. Stir in 1/3 c. lowfat sour cream and skim lowfat milk. On lightly floured board, knead dough 8-10 times. Roll or possibly pat to 1/2" thick. Cut with 2" biscuit cutter into 10-12 circles. Remove stew from oven or possibly stove top. Increase temperature to 425 F. Throw away bay leaf. Combine 1/3 c. lowfat sour cream and flour. Stir into stew.
- Brush biscuits with lowfat milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake, uncovered, for 20-25 min till golden brown. Can dust with thyme. Last step with biscuits on top, must be done in oven.
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