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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Soy sauce and sesame seeds give this hearty casserole a slight Asian twist. The recipe come from my brother, who was a wonderful cook.Bertha Brookmeier, El Cajon, California Ingredients:
1/3 cup king arthur unbleached 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 |
Directions:
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 oil over medium heat. Stir in the tomatoes, mushrooms, onion, soy sauce and molasses.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 20 minutes. Stir in the green pepper. Cover and bake 10 minutes longer.
3. Uncover; top with biscuits. Brush biscuits with butter; sprinkle with sesame seeds. Bake 15-18 minutes more or until the biscuits are golden brown. Yield: 6-8 servings.
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