Beef and Vegetable Cobbler |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got this off of those free recipe cards they send you to try and get you to order. I had no need to order, as I've got the Zaar :) If you're short on time, substitute refrigerated biscuit dough for the 'homemade' cobbler top. Ingredients:
2 lbs beef, cut into 1 inch pieces |
1/4 cup flour |
1/4 cup olive oil |
1 lb mushroom, halved |
3 garlic cloves, minced |
14 1/2 ounces beef broth |
1 egg, beaten |
1/4 cup milk |
1 1/2 cups instant baking mix (such as bisquick) |
2 tablespoons chives, chopped |
16 ounces frozen vegetables |
1 large tomato, diced |
sesame (optional) or poppy seed (optional) |
Directions:
1. Preheat oven to 400 degrees.
2. Toss meat in the flour until coated; reserve leftover flour.
3. Heat oil in a heavy pot over medium heat; brown meat. Add mushrooms and garlic, stirring constantly for about 1 minute. Stir in reserved flour and beef broth. Bring to a boil.
4. Cover and simmer over low heat for 25 minutes.
5. Mix egg and milk; set aside 1 Tablespoon.
6. Combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
7. Knead until dough forms. Roll dough to fit a 13 X 9 baking dish. Cut the dough into 12 rectangles.
8. Add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
9. Place rectangles on top of the mixture, fitting closely together. Brush the egg mixture over the top. Top with sesame or poppy seeds, or both, if desired.
10. Bake until crust is golden and filling is bubbly, 20-25 minutes.
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