Here’s a stick-to-the-ribs stew that’s sure to warm up any cold day. The recipe came from my brother, who was a wonderful cook.
—BERTHA BROOKMEIER EL CAJON, CA
PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 6-8 SERVINGS
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds beef top sirloin, cut into 1-inch cubes
1/4 cup canola oil
1 can (14 1/2 ounces) stewed tomatoes
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 large onion, thinly sliced
3 tablespoons soy sauce
3 tablespoons molasses
1 medium green pepper, cut into 1-inch pieces
1 tube (12 ounces) refrigerated buttermilk biscuits
1 teaspoon butter, melted
Sesame seeds
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, brown beef in batches in oil over medium heat. Return all to the pan; stir in tomatoes, mushrooms, onion, soy sauce and molasses.
2. Transfer to a greased 13x9-in. baking dish. Cover and bake at 375° for 20 minutes. Stir in the green pepper. Cover and bake another 10 minutes.
3. Uncover; top with biscuits. Brush the biscuits with butter and sprinkle with sesame seeds. Bake for 15-18 minutes more or until the biscuits are golden brown.