Beef Burgundy with Biscuits

By melanieroe

Prep Time: 30 Min
Total Time: 1 Hr 15 Min
Makes: 5 servings

NUTRITION INFORMATION:
1 Serving: Calories 400 (Calories from Fat 130); Total Fat 15g (Saturated Fat 3 1/2g, Trans Fat 3 1/2g); Cholesterol 50mg; Sodium 1100mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 13g); Protein 28g Percent Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 10%; Iron 30% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 tablespoon vegetable oil
• 3/4 cup thinly sliced onions
• 1 clove garlic, finely chopped
• 1 boneless beef round steak (16 oz), cut into 1-inch cubes
• 1 can (6 oz) tomato paste
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 jar (6 oz) Green Giant® whole mushrooms, undrained
• 1/3 cup red wine or water
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried basil leaves
• 1 bay leaf
• 1/2 cup green bell pepper strips
• 1 can (10.2 oz) Pillsbury® Grands!® Flaky layers refrigerated original or buttermilk biscuits

Details

Servings 5
Adapted from pillsbury.com

Preparation

Step 1

1. In 10-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil; simmer uncovered about 2 minutes, stirring occasionally. Remove with slotted spoon. Add beef to skillet; cook about 5 minutes or until browned. Stir in onions and garlic, tomato paste, tomatoes, mushrooms, wine, oregano, basil and bay leaf. Cover; simmer about 25 minutes or until meat is tender. Stir in bell pepper; remove bay leaf.
2. Heat oven to 375°F. Separate dough into 5 biscuits; cut each into quarters. Pour hot meat mixture into ungreased 2-quart casserole. Arrange dough wedges, point-side-down, on top of hot meat mixture.
3. Bake 20 to 25 minutes or until biscuits are golden brown.
High Altitude (3500-6500 ft): Increase red wine or water to 2/3 cup.