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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Long time family favorite. My Mom found this recipe in the 1980's in a newspaper article on presidential candidate's favorite recipes. This one belonged to Ronald Regan. Bake extra biscuits to soak up the juices - yummy! Ingredients:
4 tablespoons oil |
1 garlic clove, chopped |
2 large onions, sliced |
1/3 cup flour |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
2 1/2 lbs stewing beef |
1/2 teaspoon dill weed |
1 cup burgundy wine |
1 (10 ounce) can beef consomme |
1 (14 ounce) can artichoke hearts, rinsed & drained |
4 tablespoons butter |
18 mushrooms, halved |
2 (8 ounce) packages refrigerated biscuits |
2 tablespoons butter, melted |
2 tablespoons parmesan cheese, grated |
Directions:
1. Heat oil and sauté garlic & onions till golden. Remove from pan.
2. Mix flour, salt & pepper. Dredge meat in flour mixture and brown well in same oil, adding more if necessary.
3. Return onion to the pan. Add dill, wine, & consommé. Cover tightly and simmer 1 to 1 1/2 hours.
4. Sauté mushrooms in a small amount of butter. Add mushrooms and artichokes to meat mixture. Stir gently and test for seasonings.
5. Pour into 2 1/2 quart casserole. top with refrigerator biscuits. Bake at 400° for 15 to 20 minutes. About 5 minutes before completion, brush biscuits with melted butter and sprinkle with parmesan cheese.
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