Shelly's Recipe

STEAK COBBLER

Category: Casseroles - Beef

1/3 cup flour
2 tsp salt, divided
1/2 tsp black pepper
2 lbs beef top or bottom round, cut into 1/2 inch chunks
4 tbsp vegetable oil
2 medium onions, cut into 1 inch wedges
1/2 lb fresh mushrooms, sliced
1 (10 oz) pkg frozen mixed vegetables
1 cup ready-to-use beef broth
1/2 tsp garlic powder
1/4 tsp ground red pepper
1 tsp browning and seasoning sauce
1 pkg (12 oz) refrigerated buttermilk biscuits (10 to 12 biscuits)

Preheat the oven to 375. Coat a inch13x9 inch baking dish with nonstick cooking spray. In a medium bowl, combine the flour, 1 tsp salt, and the black pepper; mix well. Add the beef chunks and toss until well coated.

In a large skillet, heat 2 tbsp oil over medium-high heat. Add the beef chunks, reserving the flour mixture. Saute for 3 to 4 minutes, or until the beef is slightly browned. Add the remaining 2 tbsp oil to the skillet; when hot, add the onions and mushrooms, and saute for 4 to 5 minutes, or until the vegetables are tender.

Add the remaining ingredients except the biscuits; cook for 3 to 4 minutes, or until heated through. Stir in the reserved flour mixture and cook for 1 to 2 more minutes, or until slightly thickened. Pour the beef mixture into the baking dish. Place the biscuits over the meat mixture. Bake for 16 to 18 minutes, or until the biscuits are golden. Serves 6-8