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Ingredientes
- 4 tbsp. oil
- 1 clove garlic, split
- 2 lg. onions, sliced
- 1/3 c. flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 pound stewing beef, cut in 1 1/2 inch cubes
- 1/2 teaspoon dill weed
- 1 c. Burgundy
- 1 10 ounce. can beef consomme
- 1 10 ounce. pkg. frzn artichoke hearts
- 4 tbsp. butter
- 18 fresh mushrooms, halved or possibly quartered
- 2 8 ounce. pkg. refrigerated biscuits
- melted butter
- parmesan cheese
Direcciones
- Heat oil in a heavy kettle. Saute/fry garlic and onions till golden brown. Remove.
- Mix flour, salt, and pepper. Dredge meat in mix and brown well in the same oil, adding more if needed.
- Return onion to pot. Add in dill weed, wine and consomme. Cover tightly and simmer about 1 1/2 hrs or possibly till tender.
- Cook artichokes one minute less than package directions; add in to meat.
- Heat butter, add in mushrooms and saute/fry 5 min. Add in to meat.
- Mix gently, correct seasoning and pour into 2 1/2 qt casserole. Crown with biscuits and bake 15-20 min in 400 degree F. oven.
- Five min before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking.
- 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 12 servings | |
| Calories 477 | |
| Calories from Fat 282 | 59% |
| Total Fat 31.72g | 40% |
| Saturated Fat 13.6g | 54% |
| Trans Fat 0.33g | |
| Cholesterol 85mg | 28% |
| Sodium 883mg | 37% |
| Potassium 427mg | 12% |
| Total Carbs 24.74g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.86g | 3% |
| Protein 20.16g | 32% |
