Recipes

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.