by Karen » Fri Oct 16, 2009 10:17 pm
Beef Stew in Biscuit Cups
Prep Time: 25 Min
Total Time: 35 Min
Makes: 2 servings
INGREDIENTS:
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2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 cup quartered small fresh mushrooms
1 can (18.8 oz) Progresso® Rich & Hearty sirloin steak & vegetables soup
2 tablespoons cold water
4 teaspoons cornstarch
1/8 teaspoon pepper
DIRECTIONS:
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Heat oven to 375°F. Cut 2 (25x12-inch) pieces of foil. Slightly crush each sheet to make 3 1/2-inch ball; flatten balls slightly. Place on ungreased cookie sheet.
Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds. Press or roll each biscuit to 6-inch round. Place 1 biscuit round over each foil ball, shaping biscuit gently to fit. Bake 12 to 16 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls.
Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender. Stir in soup. Reduce heat to medium; cook about 4 minutes, stirring occasionally, until hot.
In small bowl, stir cold water, cornstarch and pepper until smooth. Increase heat to medium-high; stir cornstarch mixture into soup mixture in pan, cooking and stirring until mixture boils. Cook, stirring constantly, about 1 minute or until mixture is slightly thickened.
Place biscuit bowls in individual shallow soup bowls; spoon half of the beef stew into each. (Some soup may flow over side of biscuit bowl.)
NUTRITION INFORMATION:
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1 Serving: Calories 460 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g, Trans Fat 4g); Cholesterol 45mg; Sodium 1580mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 9g); Protein 14g Percent Daily Value*: Vitamin A 30%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 3 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Medium-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Beef Stew in Biscuit Cups
Prep Time: 25 Min
Total Time: 35 Min
Makes: 2 servings
INGREDIENTS:
--------------------------------------------------------------------------------
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 cup quartered small fresh mushrooms
1 can (18.8 oz) Progresso® Rich & Hearty sirloin steak & vegetables soup
2 tablespoons cold water
4 teaspoons cornstarch
1/8 teaspoon pepper
DIRECTIONS:
--------------------------------------------------------------------------------
Heat oven to 375°F. Cut 2 (25x12-inch) pieces of foil. Slightly crush each sheet to make 3 1/2-inch ball; flatten balls slightly. Place on ungreased cookie sheet.
Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds. Press or roll each biscuit to 6-inch round. Place 1 biscuit round over each foil ball, shaping biscuit gently to fit. Bake 12 to 16 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls.
Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender. Stir in soup. Reduce heat to medium; cook about 4 minutes, stirring occasionally, until hot.
In small bowl, stir cold water, cornstarch and pepper until smooth. Increase heat to medium-high; stir cornstarch mixture into soup mixture in pan, cooking and stirring until mixture boils. Cook, stirring constantly, about 1 minute or until mixture is slightly thickened.
Place biscuit bowls in individual shallow soup bowls; spoon half of the beef stew into each. (Some soup may flow over side of biscuit bowl.)
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1 Serving: Calories 460 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g, Trans Fat 4g); Cholesterol 45mg; Sodium 1580mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 9g); Protein 14g Percent Daily Value*: Vitamin A 30%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 3 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Medium-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.