- 4
Ingredients
- 2 lbs cubed beef round
- 1/4 c all-purpose flour
- 1/2 c butter
- 1 c chicken broth
- 1 large russet potato, diced
- 1/2 c sliced pepperoncini peppers
- 4-1/2 tsp Montreal steak seasoning
- 1 Tbsp chopped fresh thyme
- 1 c frozen peas and carrots (I used fresh carrots and frozen peas)
- 1 (16.3 oz) can biscuits, quartered
Preparation
Step 1
Preheat oven to 350º.
In a large bowl, stir together beef and flour until fully coated. In a 10-inch cast iron skillet, melt butter over high heat.
Add beef; cook until lightly browned, about 8 minutes.
Stir in broth, and bring to a boil; reduce heat to medium, and cook for 10 minutes.
Stir in potatoes, peppers, steak seasoning, and thyme; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes, stirring occasionally.
Stir in peas and carrots. Place biscuit pieces around the outer edge of pan.
Bake until golden brown, 15 to 18 minutes.
We doubled this recipe and used a cast iron Dutch oven. It was fine for the filling, but we put 2 cans of biscuits on top and it covered the whole thing. The biscuits were not cooked on the bottom and we had to take them off and bake them on a cookie sheet.
Next time, either just use one can of biscuits or cook one on a cookie sheet and put one on top of the filling. I think it needs the area in the middle to cook the biscuits through.
From Cooking with Paula Dean, September 2018.