Baked Beef Stew With Sour Cream Biscuits Recipe

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Servings: 4

Ingredients

Cost per serving $2.43 view details

Directions

  1. In plastic bag, combine beef and 1 Tablespoons + flour. Shake to coat. Spray Dutch oven with Pam. Add in meat and minced onion. Cook till brown and tender.
  2. Drain any fat. Add in potatoes, stewed tomatoes, tomato paste, 2 c. of water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or possibly cook on top of stove, covered, at 350 F for 1 hour. Add in eggplant, cover and bake for 30 min longer. Meanwhile, in large bowl, stir together flour and baking pwdr. Cut in margarine till like crumbs. Stir in 1/3 c. lowfat sour cream and skim lowfat milk. On lightly floured board, knead dough 8-10 times. Roll or possibly pat to 1/2" thick. Cut with 2" biscuit cutter into 10-12 circles. Remove stew from oven or possibly stove top. Increase temperature to 425 F. Throw away bay leaf. Combine 1/3 c. lowfat sour cream and flour. Stir into stew.
  3. Brush biscuits with lowfat milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake, uncovered, for 20-25 min till golden brown. Can dust with thyme. Last step with biscuits on top, must be done in oven.
  4. NOTES :

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Nutrition Facts

Amount Per Serving %DV
Serving Size 615g
Recipe makes 4 servings
Calories 641  
Calories from Fat 240 37%
Total Fat 27.1g 34%
Saturated Fat 9.49g 38%
Trans Fat 2.11g  
Cholesterol 54mg 18%
Sodium 677mg 28%
Potassium 1381mg 39%
Total Carbs 71.25g 19%
Dietary Fiber 7.0g 23%
Sugars 12.69g 8%
Protein 29.27g 47%
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