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Hearty Meat Pies


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Ingredients

1 1/2 lbs boneless beef top sirloin steak, cut into 3/4 inch pieces
1/4 c all-purpose flour
1/4 c vegetable oil
2 Tbsp butter
1 medium onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
3 c water plus 3 Tbsp, divided
3 beef bouillon cubes
1 tsp salt
1 tsp ground black pepper
1/2 tsp dried thyme
1 tsp garlic powder
1 tsp Worcestershire sauce
1 1/2 c diced red potato, in 1/2 inch cubes
1 Tbsp cornstarch
2 c of any combination of frozen vegetables (peas, carrots, corn, or greenbeans), thawed

Drop Buttermilk Biscuits
2 c baking mix
1/2 c yellow cornmeal
1/2 tsp garlic powder
1/2 c shredded cheddar cheese
1 c whole buttermilk


Hearty Meat Pies


1 1/2 lbs boneless beef top sirloin steak, cut into 3/4 inch pieces


1/4 c all-purpose flour


1/4 c vegetable oil


2 Tbsp butter


1 medium onion, chopped


1/2 red bell pepper, chopped


2 cloves garlic, minced


3 c water plus 3 Tbsp, divided


3 beef bouillon cubes


1 tsp salt


1 tsp ground black pepper


1/2 tsp dried thyme


1 tsp garlic powder


1 tsp Worcestershire sauce


1 1/2 c diced red potato, in 1/2 inch cubes


1 Tbsp cornstarch


2 c of any combination of frozen vegetables (peas, carrots, corn, or greenbeans), thawed


1 recipe drop buttermilk biscuits (recipe follows)


Place steak in a large ziploc and add flour. Seal bag, shaking well to coat.


In a large dutch oven, heat oil over medium-high heat. Add steak; cook, stirring frequently, until lightly browned. Remove steak from pan; set aside.


Add butter to dutch oven; melt over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring frequently, 6 to 8 minutes, or until tender. Stir in 3 cups water, bouillon cubes, salt, pepper, thyme, garlic powder, worcestershire sauce, and steak. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 20 minutes. Add potatoes; simmer, uncovered, 30 minutes.


In a small bowl, combine 3 Tbsp water and cornstarch; add to steak mixture. Cook, over medium-high heat, until thickened. Stir in vegetables.


Preheat oven to 400. Spoon mixture evenly into 4 individual (2 cup) ovensafe baking dishes. Spoon Drop Buttermilk Biscuits evenly over each casserole. Bake 20 minutes, or until biscuits are golden.


Drop Buttermilk Biscuits


(makes 12 small biscuits)


2 c baking mix


1/2 c yellow cornmeal


1/2 tsp garlic powder


1/2 c shredded cheddar cheese


1 c whole buttermilk


In a medium bowl, combine baking mix and cornmeal, garlic powder, and cheese. Stir in buttermilk just until dry ingredients are moistened.


Pairs Well With


Notes

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