Recipe: Taste of Home
I thought it was good. Mike liked it. But, mushrooms are one of his favorites. The biscuits (or dumplings) are the star of this dish. Without them, you would just be eating mushroom soup. You can make it in a skillet and then just pop it in the oven to finish baking. You don't have to use a lot of dishes. If your handle isn't oven-safe, just wrap it with tin foil. (Rachael Ray trick).
1/4 cup olive oil
2 cups raw sirloin stewing meat, cubed
1 small sweet onion, diced
1/3 cup flour
1 tsp paprika
1 cup beef broth
2 cups mushrooms, sliced
2 (10 ounces) cans cream of mushroom soup
1/4 cup cooking sherry (optional)
1 cup sour cream
1/2 TBSP Worcestershire sauce
1 TBSP butter, melted
1/4 cup fine bread crumbs
In a small bowl, combine the flour and paprika. Coat the meat cubes in the flour mixture and brown the meat and onions in heated olive oil in an oven proof 2 1/2- quart saucepan over medium-high heat, stirring frequently. Add the beef broth and mushrooms and simmer while you make the biscuits. (See recipe below)
Add the cream of mushroom soup, optional cooking sherry, sour cream, and Worcestershire sauce to the simmering meat. Stir to combine and heat just to boiling. Turn off the heat.
In a separate bowl, add the melted butter to the bread crumbs and mix well. Drop biscuit batter by teaspoonfuls onto the casserole and sprinkle with the buttered bread crumbs. Place the casserole in a preheated 350-degree oven and bake for 25 minutes or until the biscuits are cooked throughout and lightly browned.
Herb Biscuits
1 cup flour
¼ tsp salt
2 tsp baking powder
½ tsp poultry seasoning
½ TBSP dried parsley
½ TBSP celery seed
½ tsp onion powder
½ cup milk
Make the biscuit dough by mixing together the flour, salt, baking powder, poultry seasoning, parsley, celery seed, and onion powder. Add the milk all at once and stir just to combine.
