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    Stroganoff in Biscuits


    Source of Recipe


    Aunt Saunny

    1/4 cup diced onion
    1 dry brown gravy mix ( 1.2 oz.
    envelope)
    1/8 teaspoon coarsely ground black pepper
    1 cup half-and-half
    1 tablespoon Dijon mustard
    6 ounces thinly sliced cooked roast beef (from
    deli) -- cut into bite-sized strips
    1 jar Green Giant sliced mushrooms (4.5 oz) -- undrained
    2 Pillsbury Home Baked Classics Extra Large
    Easy Split frozen biscuits

    Heat oven to 400°F. In ungreased 1 1/2 quart casserole, mix onion, gravy mix, pepper, half-and-half and mustard. Gently stir in beef and mushrooms.Place casserole on ungreased large cookie sheet. Place biscuits 1 inch apart on cookie sheet next to casserole.Bake 17 to 23 minutes or until mixture is bubbly and thickened, and biscuits are golden brown.
    To serve, split biscuits in half; place bottom halves on individual serving plates. Top with beef mixture and top halves of biscuits.
 

 

 

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