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"This satisfying stew is a breeze to fix because it uses leftover roast beef and refrigerated biscuits," promises Patti Keith from Ebensburg, Pennsylvania. "With hearty chunks of potato and plenty of mixed vegetables, it makes a wonderful meal with a loaf of garlic bread."
This recipe is:
Quick
Nutritional Facts 1 cup beef mixture with 2 biscuits equals 399 calories, 5 g fat (1 g saturated fat), 51 mg cholesterol, 944 mg sodium, 58 g carbohydrate, 4 g fiber, 30 g protein.
Originally published as Beef Veggie Casserole in Quick Cooking December 2000, p22
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Reviewed on Jan. 08, 2012 by gratefulservant_AZ
I didn't have leftover roast beef so I used beef stew meat that I browned. It was good and easy. I will try using a jar of brown or mushroom gravy or using leftover gravy from roast the next time. I am not a fan of gravy mix except in crockpot recipes or something similar. If I am going to stand over a stove and stir, I want homemade gravy (LOL)
Reviewed on Sep. 20, 2011 by galinthewoods
I made this one night for a casual supper when my inlaws were staying with us for a week. It was quick to put together so, thankfully, I didn't have to stay in the kitchen for too long. Since I made it with canned roast beef chunks, I drained them and gave them a very quick rinse in water to keep them from making this dish too salty. The mushroom gravy mix and biscuits gave it enough salt. Everybody loved it, and I was glad I could put together something "homey" so quickly. I served it alongside a green salad and glasses of milk and dinner was done.
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