Prep 30 mins
Cook 25 mins
I got this off of those free recipe cards they send you to try and get you to order. I had no need to order, as I've got the Zaar :) If you're short on time, substitute refrigerated biscuit dough for the 'homemade' cobbler top.
- 2 lbs beef, cut into 1 inch pieces
- 1⁄4 cup flour
- 1⁄4 cup olive oil
- 1 lb mushroom, halved
- 3 garlic cloves, minced
- 14 1⁄2 ounces beef broth
- 1 egg, beaten
- 1⁄4 cup milk
- 1 1⁄2 cups instant baking mix (such as Bisquick)
- 2 tablespoons chives, chopped
- 16 ounces frozen vegetables
- 1 large tomatoes, diced
- sesame (optional) or poppy seed (optional)
- Preheat oven to 400 degrees.
- Toss meat in the flour until coated; reserve leftover flour.
- Heat oil in a heavy pot over medium heat; brown meat. Add mushrooms and garlic, stirring constantly for about 1 minute. Stir in reserved flour and beef broth. Bring to a boil.
- Cover and simmer over low heat for 25 minutes.
- Mix egg and milk; set aside 1 Tablespoon.
- Combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
- Knead until dough forms. Roll dough to fit a 13 X 9 baking dish. Cut the dough into 12 rectangles.
- Add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
- Place rectangles on top of the mixture, fitting closely together. Brush the egg mixture over the top. Top with sesame or poppy seeds, or both, if desired.
- Bake until crust is golden and filling is bubbly, 20-25 minutes.
Beef vegetable cobbler