Biscuit-Topped Beef Stew
| Yield: | 6 Servings |
| Categories: | Stews |
| 12 | oz | Boneless beef top round steak, cut into 1/2-inch cubes |
| 2 | tb | All-purpose flour |
| Nonstick spray coating | ||
| 1 | lg | Onion; chopped (1 cup) |
| 3 | md | Potatoes; cubed |
| 1 | cn | (14 1/2-ounce) Italian-style stewed tomatoes |
| 1/3 | c | (1/2 of 6 oz can) low-sodium tomato paste |
| 2 | ts | Instant beef bouillon granules |
| 1 | tb | Sugar |
| 1 | ts | Dried thyme; crushed |
| 1 | ts | Worcestershire sauce |
| 1 | Bay leaf | |
| 1 | c | Eggplant; peeled, cubed |
| Sour Cream Biscuits (see recipe, below) | ||
| 1/3 | c | Reduced-fat dairy sour cream |
| 2 | ts | Milk |
| 1 | ts | Sesame seed; (optional) |
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