"The belly rules the mind."--Spanish Proverb

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.

Laurie German
Added: Sunday, February 6, 2011


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

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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