Beef Burgundy with Biscuits

Beef Burgundy with Biscuits


Prep Time: 30 Min
Total Time: 1 Hr 15 Min
Makes: 5 servings

1 tablespoon vegetable oil
3/4 cup thinly sliced onions
1 clove garlic, finely chopped
1 boneless beef round steak (16 oz), cut into 1-inch cubes
1 can (6 oz) tomato paste
1 can (14.5 oz) diced tomatoes, undrained
1 jar (6 oz) Green Giant? whole mushrooms, undrained
1/3 cup red wine or water
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf
1/2 cup green bell pepper strips
1 can (10.2 oz) Pillsbury Grands! Flaky layers refrigerated original or buttermilk biscuits

In 10-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil; simmer uncovered about 2 minutes, stirring occasionally. Remove with slotted spoon. Add beef to skillet; cook about 5 minutes or until browned. Stir in onions and garlic, tomato paste, tomatoes, mushrooms, wine, oregano, basil and bay leaf. Cover; simmer about 25 minutes or until meat is tender. Stir in bell pepper; remove bay leaf.

Heat oven to 375F. Separate dough into 5 biscuits; cut each into quarters. Pour hot meat mixture into ungreased 2-quart casserole. Arrange dough wedges, point-side-down, on top of hot meat mixture.

Bake 20 to 25 minutes or until biscuits are golden brown.

High Altitude (3500-6500 ft):
Increase red wine or water to 2/3 cup