Herb Biscuits on Beef
"A "one-dish" meal that can satisfy a big appetite. I got this from a friend who copied it from "some cookbook, somewhere, a few years ago"."
- Ready In:
- 2hrs 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 lbs chuck steaks
- 1⁄4 cup all-purpose flour
- 3 tablespoons oil
- 4 medium onions, chopped (optional)
- 2 cloves garlic, crushed
- 1⁄3 cup plum jam
- 1⁄3 cup vinegar
- 1 cup beef stock
- 2 teaspoons sweet chili sauce
-
Biscuit Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons chives, chopped
- 2 tablespoons parsley, chopped
- 3⁄4 cup milk
directions
- ---BiscuitPreparation---.
- Sift the flour, baking powder, and the salt together into a bowl.
- Smooth in butter until you have a mixture of fine crumbs.
- Add in the chives and parsley, mixing well.
- Add the milk and stir it in until just combined.
- Place onto a floured surface and knead until smooth.
- Roll out to a 1 1/2 inch thickness.
- Cut into 2 inch rounds.
- ---MeatPreparation---.
- Preheat oven to 350 degrees.
- Trim the excess fat/tendons off of your beef and cut the beef into cubes about 1 inch in size Toss the beef and the flour together.
- Heat 2 tbsp oil in a heavy pan and cook the meat quickly, in small batches, over med-hi heat until browned.
- Drain on paper towels.
- Heat 1 tbsp oil in pan and add the garlic and onions and cook them for about 3 minutes or until they are soft Put the garlic and onion mixture together with the meat in a large bowl.
- Add the jam, vinegar, stock, and chili sauce to the meat and stir well.
- Place in ovenproof dish, cover, and bake for 1 hour 30 minutes.
- Remove the cover and turn oven up to 475 degrees.
- Place your biscuits on top of the meat and bake, uncovered, for about 30 minutes Serve.
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Reviews
-
Good! I've been on a mission to use a bunch of homemade plum jam and have had my eye on this recipe. It's different but very tasty. Perfect for a cold day. My whole family, including 3 red meat-loving boys, enjoyed it. Used 2 1/4 lb. stew meat cut into 1-inch pieces. I did include the onions, and there are a lot of them. Just a word of caution if onions aren't your thing. They did add quite a bit of flavor. My 9 biscuits were thinner than the recipe suggested and 22 minutes was too long so I'll watch that more closely next time. Also add a bit of salt to the meat mixture. Thanks for sharing the recipe!
RECIPE SUBMITTED BY
Rick Young
Vancouver, Washington
I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating.
I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids.
Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em.
A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.
