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1
Salt and pepper the cubed meat.
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2
Dredge the meat in the flour and shake off excess.
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3
Heat the oil over medium heat in a 10-inch skillet.
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4
Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside.
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5
Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly.
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6
Add the sauteed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour.
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7
Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching.
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8
Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling.
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9
Transfer the meat/soup mixture into a greased 2-quart casserole dish.
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10
Mix the biscuit mix, the poultry seasoning and the milk together. It should be a thinner consistency than biscuit dough but thicker than pancake batter. Adjust the milk as needed to achieve the right consistency.
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11
Transfer the biscuit batter to the top of the meat mixture in the casserole dish.
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12
Prepare the bread cubes (or crumbs) by combining with the melted butter and mix well so that the cubes are completely coated.
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13
Top the biscuit mixture with the the bread crumbs.
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14
Bake in a 375u00b0F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.
