"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Steak Cobbler Recipe

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This recipe for Steak Cobbler, by , is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie German
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. flour
2 tsp. salt (divided)
1/2 tsp. black pepper
2 lbs. beef top or bottom round, cut into 1/2 in chunks
4 T. vegetable oil
2 med. onions, cut into 1 in wedges
1/2 lb. fresh mushrooms, sliced
1 pkg (10 oz) frozen mixed veggies
1/2 c. beef broth
1/2 tsp. garlic powder
1/4 tsp. ground red pepper
1 tsp. browning & seasoning sauce
1 pkg (12oz) refrigerated buttermilk buscuits

Directions:
Directions:
Preheat oven to 375 Coat a 9x13 baking dish with nonstick cooking spray. In a medium bowl, combine the flour, 1 tsp salt and the black pepper. Mix well. Add the beef chunks and toss until well coated. In a large skillet, heat 2 T. oil over med-high heat. Add the beef chunks, reserving the flour mixture. Saute for 3 to 4 minutes, or until slightly browned. Add remaining 2 T. oil to skillet, when hot add the onions and mushrooms and saute for 4 to 5 minutes, or until tender. Add remaining ingredients, except biscuits, cook for 3 to 4 minutes or until heated through. Stir in the reserved flour mixture and cook for 1 to 2 minutes until slightly thickened. Pour into baking dish. Place biscuits ovet top. Bake for 16 -18 minutes or until biscuits are golden brown.

 

 

 

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