Biscuit-topped Beef Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Dutch | Stews | 6 | Servings |
INGREDIENTS
| 12 | oz | Boneless beef top round |
| steak cut into 1/2-inch | ||
| cubes | ||
| 2 | T | All-purpose flour |
| Nonstick spray coating | ||
| 1 | Onion, chopped 1 cup | |
| 3 | Potatoes, cubed | |
| 1 | 14 1/2-ounce Italian-style | |
| stewed tomatoes | ||
| 1/3 | c | 1/2 of 6 oz can low-sodium |
| tomato paste | ||
| 2 | t | Instant beef bouillon |
| granules | ||
| 1 | T | Sugar |
| 1 | t | Dried thyme, crushed |
| 1 | t | Worcestershire sauce |
| 1 | Bay leaf | |
| 1 | c | Eggplant, peeled cubed |
| Sour Cream Biscuits, see | ||
| recipe below | ||
| 1/3 | c | Reduced-fat dairy sour cream |
| 2 | t | Milk |
| 1 | t | Sesame seed, optional |
INSTRUCTIONS
Combine meat and 1 tablespoon of the flour in a plastic bag; shake to coat meat. Spray a cold Dutch oven with nonstick coating; heat over medium heat. Add meat and onion; cook until meat is brown. Drain off fat. Add potatoes, undrained tomatoes, tomato paste, bouillon granules, sugar, thyme,Worcestershire sauce, and bay leaf. Stir in 2 1/2 cups water. Bake, covered, in a 350' oven for 1 hour. Add eggplant. Cover and bake for 30 minutes more. Meanwhile, prepare Sour Cream Biscuits. Remove stew from oven; increase oven temperature to 425'. Discard bay leaf. Combine sour cream and remaining I tablespoon flour; stir into stew. Brush biscuits with milk. Sprinkle with sesame seed, if desired. Arrange biscuits atop stew. Bake, uncovered, for 20 to 25 minutes or until biscuits are golden. Serves 6. Sour Cream Biscuits: Stir together 1 1/4 cups all-purpose flour and 1 1/2 teaspoons baking powder Cut in 1/4 cup margarine or butter until mixture resembles coarse crumbs. Stir in 1/3 cup reduced fat dairy sour cream and 1/4 cup skim milk. Knead dough on a lightly floured surface 8 to 10 times. Roll or pat to 1/2-inch thickness. Cut dough into circles with a 2-inch biscuit cutter. Makes 12 biscuits. NUTRITION FACTS PER SERVING: 412 calories, 21 g protein, 52 g carbohydrate, 14 g fat, 46 mg cholesterol, 4 g dietary fiber, 804 mg sodium. Recipe by: Better Homes & Gardens Posted to MC-Recipe Digest V1 #871 by "Nitro_II " <Nitro_II@classic.msn.com> on Oct 27, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 8
Total Fat: <1g
Cholesterol: <1mg
Sodium: 1100.3mg
Potassium: 1036.1mg
Carbohydrates: 37.7g
Fiber: 5.4g
Sugar: 11.1g
Protein: 6.3g