Beef And Mushroom Cobbler Recipe

1. 1

   Prepare Beef Stew: Heat oven to 350 F. In large skillet, heat 1 tbs.

2. 2

   oil.

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   Add in onion, mushrooms, and garlic.

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   Saute/fry, stirring, until onion & mushrooms are golden brown.

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   Remove to shallow 1 1/2-qt casserole.

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   In plastic bag, combine 1/4 c. flour, the salt & grnd pepper.

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   Toss beef cubes in flour mix.

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   Add in remaining oil, beef cubes, half at a time, to skillet.

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   Saute/fry til beef is browned on all sides.

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    Remove beef cubes to casserole as they are browned; toss with onion mushrooms.

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    In small bowl, with wire whisk, beat broth, orange juice, tarragon vinegar, orange rind, Worcestershire sauce and the remaining flour til smooth; add in to skillet.

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    Cook, stirring, til mix thickens slightly; stir into mix in casserole.

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    Cover casserole tightly with lid or possibly aluminum foil.

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    Bake 1 1/2 hrs or possibly til meat is tender.

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    Meanwhile, prepare Whole-Wheat Crust: In medium-size bowl, combine flours, baking pwdr, parsley, tarragon, thyme, salt, cracked pepper.

16. 16

    With pastry blender, cut in butter til mix resembles coarse crumbs.

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    With fork, stir in water, 1 Tbsp.

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    at a time, just til dough holds together when pressed lightly into a ball.

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    Between wheets of waxed paper, roll out crust to fit top of casserole.

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    When beef is tender, uncover casserole and place crust on top of meat mix.

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    Sprinkle oats and sesame seeds over top.

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    Bake 20 to 25 min longer or possibly till crust is golden.

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    Serve from casserole.

No additional tips available.