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Beef and Biscuit Casserole

1 1/2 pounds stew beef, cut in 1-inch cubes 
1/2 cup biscuit mix 
1/2 teaspoon salt 
1/8 teaspoon pepper 
1/8 teaspoon paprika 
1/2 cup canned tomatoes, diced, or 1 medium peeled and diced tomato 
1/2 cup chopped onion 
3 to 4 carrots, sliced 
1 small clove garlic, minced 
2/3 cup sour cream 
1/4 teaspoon Worcestershire sauce 
salt and pepper 
Sour Cream Biscuits, below 

Put beef cubes in a large food storage bag with biscuit mix, salt, pepper, and paprika. Shake to coat thoroughly. In a small amount of oil in a hot skillet, brown beef cubes on all sides. Add tomatoes, onions, carrots, and garlic and cook until onions are tender. Add enough water cover meat and vegetables, then cover tightly and simmer until meat is tender, about 1 1/2 hours. Check occasionally and add more water if necessary. Stir in sour cream Worcestershire sauce, and add salt and pepper to taste. Transfer to a 2-quart baking dish and place cut out biscuits over the beef mixture. Bake at 425 for 15 to 20 minutes, until biscuits are browned. Serves 6. 

Sour Cream Biscuits 

2 cups biscuit mix 
2/3 cup sour cream 
1/3 cup water 
1 tablespoon chopped fresh chives 

In a mixing bowl combine biscuit mix with sour cream, water, and chopped chives. Stir with a fork until a soft dough has formed. Beat about 2 dozen strokes. Turn dough out on a floured surface and knead a few times; roll out to about 1/2-inch thick and cut out with floured biscuit cutter. Place biscuits on top of the stewed beef then bake as directed above.