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Creamy Beef with Sour Cream Chive Biscuits

creamy beef with sour cream chive biscuits Entree
Creamy Beef with Sour Cream Chive Biscuits
  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 4

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. MORE+ LESS-

Created December 31, 2012
Make with


Creamy Beef

cup Original Bisquick™ mix
teaspoon salt
teaspoon pepper
teaspoon regular or smoked paprika
1 1/2
lb beef stew meat, cut into 1-inch cubes
to 2 tablespoons olive oil or vegetable shortening
large carrots, sliced
medium onion, chopped (1/2 cup)
to 3 cloves garlic, finely chopped
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
bag (12 oz) frozen sweet peas
cup sour cream
teaspoon Worcestershire sauce
Salt and pepper to taste

Sour Cream Chive Biscuits

cups Original Bisquick™ mix
cup sour cream
cup water
tablespoon chopped fresh chives


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  • 1
    In large bowl, stir together 1/2 cup Bisquick mix, the 1/2 teaspoon salt, 1/8 teaspoon pepper and the paprika. Add beef; stir until beef is evenly coated.
  • 2
    In ovenproof 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add beef; cook until browned on all sides. Stir in carrots, onion, garlic and tomatoes. Add just enough water to barely cover beef and vegetables. Reduce heat to low. Cover tightly; cook 1 hour 30 minutes, stirring occasionally, until beef is tender.
  • 3
    Stir in peas. Cover; cook 15 to 30 minutes longer or until peas are tender.
  • 4
    Heat oven to 425°F. Remove Dutch oven from heat; stir in 2/3 cup sour cream and the Worcestershire sauce. Season to taste with salt and pepper. Place Dutch oven in oven to keep hot while making biscuits. (You can also transfer mixture to 2-quart casserole dish at this time if Dutch oven or skillet is not ovenproof.)
  • 5
    To make Sour Cream Chive Biscuits, in medium bowl, stir together biscuit ingredients until a soft dough forms. For rolled biscuits, place dough on floured work surface; gently smooth dough into a ball and knead 5 times. With rolling pin, roll out dough until 1/2-inch thick. Cut with floured 2-inch cutter into biscuits. For drop biscuits, do not make ball or knead dough; drop dough by spoonfuls onto hot beef mixture. (Drop any remaining dough onto greased cookie sheet.)
  • 6
    Bake 15 to 20 minutes (bake biscuits on cookie sheet 10 minutes) or until light golden brown.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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