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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great little lunch or a nice side to dinner. Ingredients:
3 medium onions, thinly sliced |
1/4 cup butter, cubed |
1 boneless beef top sirloin steak (1 inch thick, cut into 1/8 inch slices) |
1 teaspoon all-purpose flour |
1 teaspoon brown sugar |
1/4 teaspoon salt |
1/2 cup beef broth |
1 (16 1/3 ounce) package large ready-to-bake refrigerated buttermilk flaky biscuits |
3/4 cup part-skim mozzarella cheese, shredded |
1/3 cup parmesan cheese, grated, divided |
Directions:
1. In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm.
2. In same skillet, cook steak for 2 or 3 minutes or until no longer pink.
3. Return onions to pan; stir in flour, brown sugar, and salt until blended.
4. Gradually add beef broth and bring to a boil.
5. Cook and stir 4 to 6 minutes or until well thickened.
6. Separate biscuits; split each horizontally into 3 portions.
7. Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping the sides and tops.
8. Fill each with 2 tablespoons beef mixture.
9. Combine mozzerella cheese, and 1/4 cup parmesan, and sprinkle over filling.
10. Fold dough completely to enclose filling, and sprinkle with remaining parmesan cheese.
11. Bake at 375 degrees Fahrenheit for 12 to 15 minutes or until golden brown. Let stand 2 minutes before removing from pan.
12. Serve warm.
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