Oven Beef Stew/Biscuit Topping
Source of Recipe
BBR
Recipe Introduction
Posted by: Nindsy
List of Ingredients
2 lbs. beef chuck or stew meat, cut into 1 1/2 inch cubes
2 medium onions, cut into 1/8ths
3 stalks celery, cut into chunks
4 medium carrots, cut into chunks
1/3 cup quick cooking tapioca
1 cup tomato juice
1 Tbsp. sugar
1 Tbsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
2 medium potatoes, peeled and cut into 1/4 inch slices
Combine all ingredients except potatoes in a 2 1/2 quart covered Dutch oven or casserole dish. Bake at 325 degrees for 2 1/2 hours. Add potatoes and bake 1 hour longer.
Makes 4-6 servings
Nindsy's notes: I used more carrots (a whole pound)and 2 more medium potatoes. Would have added frozen peas but DH doesn't like them.
I added:
--Another cup of tomato juice (but no more tapioca)
--A Tables of Better than Boullion Beef seasoning
--A Teas of Wylers beef Boullion granuals
--A Tables worchestershire sauce
--2 Tables parsley flakes & a bit more basil.
--No salt (because of Tom Juice and beef base additives but a little more pepper.
Recipe
TOPPING
1 can cream of chicken soup
2 cups chicken broth
1 stick melted margarine
1 cup buttermilk
1 cup self rising flour
1 tsp. salt
1/2 tsp. pepper
Combine the cream of chicken soup and the chicken broth and pour over chicken. Combine margarine, buttermilk,flour, salt and pepper and pour over above to make crust.
Bake at 425 for 30 minutes.
RE: Self-rising flour and buttermilk substitutes.
I should have mentioned that for the topping someone else on another post said that you can make self rising flour by adding 1&1/2 teas of baking powder to 1 cup of flour and for buttermilk add 1 Tabls lemon juice (I use white wine vinegar) to 1 cup of milk and let sit for 5 minutes. I generally do not have self rising flour or buttermilk on hand so most often use these substitutes.
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