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Biscuit Topped Beef Stew
Ingredients
- 12 ounce Boneless beef top round steak, cut into 1/2-inch cubes
- 2 Tbsp. All-purpose flour Nonstick spray coating
- 1 lrg Onion, minced (1 c.)
- 3 med Potatoes, cubed
- 1 can (14 1/2-oz) Italian-style stewed tomatoes
- 1/3 c. (1/2 of 6 ounce can) low-sodium tomato paste
- 2 tsp Instant beef bouillon granules
- 1 Tbsp. Sugar
- 1 tsp Dry thyme, crushed
- 1 tsp Worcestershire sauce
- 1 x Bay leaf
- 1 c. Eggplant, peeled, cubed Lowfat sour cream Biscuits (see recipe, below)
- 1/3 c. Reduced-fat dairy lowfat sour cream
- 2 tsp Lowfat milk
- 1 tsp Sesame seed, (optional)
Directions
- Combine meat and 1 Tbsp. of the flour in a plastic bag; shake to coat meat. Spray a cool Dutch oven with nonstick coating; heat over medium heat.
- Add in meat and onion; cook till meat is brown. Drain off fat. Add in potatoes, undrained tomatoes, tomato paste, bouillon granules, sugar, thyme,Worcestershire sauce, and bay leaf. Stir in 2 1/2 c. water. Bake, covered, in a 350' oven for 1 hour. Add in eggplant. Cover and bake for 30 min more.
- Meanwhile, prepare Lowfat sour cream Biscuits.
- Remove stew from oven; increase oven temperature to 425'. Throw away bay leaf.
- Combine lowfat sour cream and remaining I Tbsp. flour; stir into stew. Brush biscuits with lowfat milk. Sprinkle with sesame seed, if you like. Arrange biscuits atop stew. Bake, uncovered, for 20 to 25 min or possibly till biscuits are golden brown.
- Serves 6.
- Lowfat sour cream Biscuits: Stir together 1 1/4 c. all-purpose flour and 1 1/2 tsp. baking pwdr Cut in 1/4 c. margarine or possibly butter till mix resembles coarse crumbs. Stir in 1/3 c. reduced fat dairy lowfat sour cream and 1/4 c. skim lowfat milk. Knead dough on a lightly floured surface 8 to 10 times.
- Roll or possibly pat to 1/2-inch thickness. Cut dough into circles with a 2-inch biscuit cutter.
- Makes 12 biscuits.
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