10
oz deli sliced cooked beef, cut into thin strips
2
small bell peppers, sliced
1/2
teaspoon garlic-pepper blend
1 1/3
cups water
1/3
cup Gold Medal™ all-purpose flour
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Steps
1
Heat oven to 450°F. In medium bowl, stir Bisquick mix, milk and cheese with fork until soft dough forms; beat 20 strokes. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/4 inch thick. Cut into 6 biscuits with 3-inch round cookie cutter.
2
Place biscuits on ungreased cookie sheet. Bake 6 to 8 minutes or until golden brown.
3
Meanwhile, in 2-quart saucepan, mix soup, beef, bell peppers, garlic-pepper blend and 1 cup of the water. Heat to boiling over medium-high heat. Reduce heat to medium-low. In small bowl, stir remaining 1/3 cup water and the flour until mixed; stir into beef mixture. Heat to boiling, stirring frequently, until thickened.
4
Split biscuits. Serve beef mixture over biscuits.
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If you want to reduce the fat in this hearty meal, make the biscuits with Bisquick Heart Smart® mix and fat-free (skim) milk.
You can use leftover roast beef for the purchased deli roast beef.
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