Ingredients
- 1 1/2 lb.boneless beef top sirloin steak, cut into 3/4" pieces
- 1/4 cup flour
- 1/4 cup vegetable oil
- 2 Tbsp. butter
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 3 cups plus 3 Tbsp. water, divided
- 3 beef bouillon cubes
- 1 tea. salt
- 1 tea. pepper
- 1 tea. dried thyme
- 1 tea. garlic salt
- 1 tea. worchestershire sauce
- 1 1/2 cups 1/2" diced red potato
- 1 Tbsp. cornstarch
- 1 (10 oz) pkg. frozen peas and carrots, thawed and drained
- 1 recipe drop Buttermilk biscuits
- DROP BUSCUITS
- 2 cups baking mix
- 1/2 cup yellow cornmeal
- 1/2 tea. garlic powder
- 1/2 cup shredded cheddar cheese
- 1 cup whole buttermilk
Preparation
Step 1
Plaec steak in a large zip-lock bag; add flour. Seal and shake 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 buter to dutch oven; melt over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring frequently, 6-8 minutes or until tender. Stir in 3 cups water, bouillon cubes, salt, pepper, thyme, garlic salt and worchestershire 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 peas and carrots.
Preheat oven to 400 degrees. Spoon mixture evenly into 4 individual (2 cup) oven-safe baking dishes. Spoon drop buttermilk Biscuits evenly over each casserole.
Bake 20 minutes, or until biscuits are golden.
DROP BISCUITS: in a medium bowl, combine baking mix, cornmeal, garlic powder, and cheese. Stir in buttermilk just until dry ingredients are moistened.