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Onion-Beef Muffin Cups Recipe

Onion-Beef Muffin Cups Recipe photo by Taste of Home

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“A tube of refrigerated biscuits makes these delicious bites so quick and easy! They’re one of my tried-and-true, great lunch recipes and always bring raves.," says Brabara Carlucci of Orange Park, Florida. "In fact, I usually double the recipe just to be sure I have leftovers.”—Barbara Carlucci, Orange Park, Florida

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Onion-Beef Muffin Cups Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

3 medium onions, thinly sliced
1/4 cup butter, cubed
1 beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

Directions

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.

Originally published as Onion-Beef Muffin Cups in Simple & Delicious September/October 2007, p33

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Onion-Beef Muffin Cups

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Reviewed on Jan. 21, 2012 by jaime1664

I've made this recipe many times. My whole family LOVES it. The kids even ask to have it for dinner. I dice the onions a little smaller, but other than that I follow the recipe exactly.

Reviewed on Mar. 07, 2011 by cookbookmom

Fabulous--that's it!

Reviewed on Oct. 22, 2010 by Deb Burton

These are great for field meals during harvest!