| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Dutch |
Soup /, Stew |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef boneless chuck eye; OR rolled rump roast, cut into 1" cubes |
| 1/4 |
c |
All-purpose flour |
| 2 |
tb |
Olive or vegetable oil |
| 1 |
|
Clove garlic |
| 1 1/4 |
c |
Red Burgundy or other dry red wine |
| 2 |
ts |
Instant beef bouillon |
| 1/2 |
sm |
Bay leaf |
| 3 |
sl |
Bacon; diced |
| 18 |
sm |
White onions |
| 3 |
tb |
Tomato paste |
| 1/2 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Ground pepper |
| 2 |
c |
Bisquick® baking mix |
| 2/3 |
c |
Milk |
|
|
Paprika; to taste |
INSTRUCTIONS
Heat oven to 325F degrees. Coat beef with flour. Heat oil in Dutch oven.
Cook beef until brown. Add garlic; cook 1 minute. Remove garlic and fat.
Add wine and enough water to cover beef. Stir in bouillon and bay leaf.
Cover and bake 2 hours. Fry bacon until limp. Add onions; cook until light
brown. Stir bacon and onions into beef. Cover and bake until beef is
tender, about 40 minutes. (Add wine or water during baking, if necessary.)
Stir in tomato paste, thyme and pepper. Mix baking mix and milk until dough
forms; beat vigorously until stiff, 30 seconds. Drop by spoonfuls onto beef
mixture; sprinkle with paprika. Bake until biscuits are golden brown, about
15 minutes.
Recipe by: Bisquick
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on Apr 17, 1998
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