Onion-Beef Muffin Cups Recipe
“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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
- 5. 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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