Slow simmered in one pot and finished off in the oven, this hearty beef dinner from the 1965 edition of Betty Crocker’s Dinner in a Dish cookbook defines home-style cooking.
SAVE ON THIS RECIPE!
To avoid scorching the bottom, make sure you turn the heat all the way to low after browning the beef. Check to make sure the mixture isn’t sticking by giving it a good stir every so often.
This dish freezes wonderfully. Try dividing it up between two one-quart casseroles before you arrange the biscuits. Top one with biscuits to bake now and freeze the other without for later!
You can also use refrigerated biscuits to top this if you’re in a pinch. Try Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits.
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