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Oven Stew and Biscuits Recipe

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Soy sauce and sesame seeds give this hearty casserole a slight Oriental twist. The recipe come from my brother, who was a wonderful cook.—Bertha Brookmeier, El Cajon, California

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6-8 Servings
Prep: 20 min. Bake: 45 min.

Ingredients

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless beef top sirloin, cut into 1-inch cubes
1/4 cup canola oil
1 can (14-1/2 ounces) stewed tomatoes
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 large onion, thinly sliced
3 tablespoons soy sauce
3 tablespoons molasses
1 medium green pepper, cut into 1-inch pieces
1 tube (12 ounces) refrigerated buttermilk biscuits
1 teaspoon butter, melted
Sesame seeds

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, brown beef in oil over medium heat. Stir in the tomatoes, mushrooms, onion, soy sauce and molasses.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 20 minutes. Stir in the green pepper. Cover and bake 10 minutes longer.
Uncover; top with biscuits. Brush biscuits with butter; sprinkle with sesame seeds. Bake 15-18 minutes more or until the biscuits are golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 438 calories, 19 g fat (6 g saturated fat), 77 mg cholesterol, 1,235 mg sodium, 37 g carbohydrate, 2 g fiber, 30 g protein.

Oven Stew and Biscuits published in Casserole Cookbook , p63

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