¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 pound stewmeat, cut into 1-inch cubes
2 tablespoons oil
1 clove garlic, crushed
¼ pound pearl onions
½ cup sliced celery
¼ teaspoon rosemary leaves
½ teaspoon dried basil
2 cups water
2 tablespoons chopped parsley
½ pkg. frozen sliced carrots
½ pkg. frozen whole kernel corn
½ pkg. frozen peas
1 cup biscuit mix
Mix flour, salt and pepper. Dredge meat in seasoned flour. In a large skillet, heat oil and brown meat on all sides. Add pearl onions and celery; sauté 5 minutes. Stir in remaining seasoned flour and gradually add the water while stirring until thickened. Add rosemary and basil, cover and simmer over low heat until meat is tender (1 to 1½ hrs.) Add potatoes, frozen vegetables and parsley; heat to simmer and cook 5 minutes. Place in a casserole or baking dish. Prepare biscuit mix, following the directions on the package, and cut into diamond shapes. Place on top of meat and bake in a 425° oven until biscuits are golden brown.
Preparation time: 2 HR.
Approximate calories per serving… 550
Beef Biscuit Pie
Lettuce Wedge with Russian Dressing
From the Kitchens of Dorothy Taylor
©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.
Perfect dish for a gloomy winter day!