|
|
|
|
 |
|
|
| Beef Burgundy And Biscuits Recipe |
Category: Stews
Rating:
N/A
Servings: 4
|
|
|
Ingredients
2 lb beef boneless chuck eye; or rolled rump roast, cut
1/4 cup all-purpose flour
2 tablespoon olive or vegetable oil
1 clove garlic
1 1/4 cup red burgundy or other dry red wine
2 teaspoon instant beef bouillon
1/2 small bay leaf
3 slice bacon; diced
18 small white onions
3 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground pepper
2 cup bisquick® baking mix
2/3 cup milk
1 paprika; to taste
Cooking Directions:
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
stews
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
