Wow! I never knew a meaty cobbler could be so stinkin’ good! This dish is packed full of steak, veggies, and gravy that will satisfy even the pickiest of eaters. In my house, all I have to do is mention the word “steak” and my brood is ready to eat no matter what the meal is! This is one casserole you’re going to keep on serving for years to come. I have tucked this recipe neatly away in my prized recipe box from my gram 🙂
I’m a gobbler for this meaty cobbler! Have you tried it yet?
Ingredients
1/3 cup Gold Medal all-purpose flour
2 teaspoons Morton salt, divided
1/2 teaspoon black pepper
2 pounds beef top or bottom round, cut into 1/2-inch chunks
4 tablespoons Wesson vegetable oil
2 medium-sized onions, cut into 1-inch wedges
1/2 pound fresh mushrooms, sliced
1 (10-ounce) package frozen mixed vegetables
1 cup Lipton beef broth
1/2 teaspoon McCormick garlic powder
1/4 teaspoon ground red pepper
1 teaspoon browning and seasoning sauce
1 (12-ounce) package refrigerated buttermilk biscuits (10-12 biscuits)
Instructions
Preheat oven to 375 degree F. Coat a 9″ x 13″ baking dish with cooking spray.
In a medium bowl, combine the flour, 1 teaspoon salt, and the black pepper; mix well. Add beef chunks and toss until well coated.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add beef chunks, reserving flour mixture. Saute 3 to 4 minutes, or until beef is slightly browned.
Add remaining 2 tablespoons oil to skillet; when hot, add onions and mushrooms, and saute 4 to 5 minutes, or until vegetables are tender.
Add remaining ingredients except biscuits; cook 3 to 4 minutes, or until heated through. Stir in reserved flour mixture and cook 1 to 2 more minutes, or until slightly thickened. Pour beef mixture into baking dish. Place biscuits over meat mixture.
Bake 16 to 18 minutes, or until biscuits are golden.
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Quick Tip: This cobbler can be made with any meat and not just steak. Try using shredded chicken, turkey, or leftover ham.