Beef and Biscuit Skillet

By Tonya_Speed

NUTRITION per serving: 485 Calories; 8g Fat; 18g Protein; 32g Carbohydrate; 4g Dietary Fiber; 72mg Cholesterol; 409mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Vegetable; 1 Fat. Points: 10

Ingredients

• 1/2 cup yellow cornmeal
• 1/2 cup plus 2 tablespoons all-purpose flour, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 medium red bell peppers, seeded, deribbed and thinly sliced
• 3/4 cup chopped red onion
• 10 ounces mushrooms, sliced
• Salt and pepper, to taste
• 1 1/2 pounds 95% lean ground beef
• 1/4 cup tomato paste
• 2/3 cup water
• 3/4 cup low fat sour cream
• 1 large egg, lightly beaten

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup of flour, the baking soda and salt; set aside. Heat the oil in a large ovenproof skillet over medium-high heat; add bell peppers, red onion and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, stirring occasionally. Raise heat to high; add beef and tomato paste. Cook and stir until meat is no longer pink, 3 to 5 minutes. Stir in remaining flour and the water; season with salt and pepper. Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.

SERVING SUGGESTION: Serve steamed kale on the side.
VEGETARIAN: Use TVP crumbles.
KOSHER: Make sure beef is certified kosher and use cultured soy instead of sour cream.
GLUTEN FREE: Make sure corn meal, baking soda and tomato paste are gluten free and use gluten free flour.