Prep 30 mins
Cook 30 mins
This Martha-Stewart-inspired recipe combines ground beef with red bell peppers and mushrooms in a tomato-y sauce, then tops it with cornbread biscuits. Copied from a recipe by Nick Kindelsperger at Serious Eats. http://bit.ly/kotKwe
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- fresh ground black pepper
- 1 tablespoon olive oil
- 2 red bell peppers, stemmed, seeded, and thinly sliced
- 1 medium red onion, chopped
- 10 ounces white mushrooms, stems removed, thinly sliced
- 1 1⁄2 lbs ground sirloin
- 1⁄4 cup tomato paste
- 3⁄4 cup reduced-fat sour cream
- 1 large egg, lightly beaten
- Preheat oven to 425°F Meanwhile, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt in a medium-sized bowl. In a second bowl, whisk together the remaining two tablespoons of flour and 2/3 cup of water. Set both bowls aside.
- Pour oil into a large ovenproof skillet set over medium-high heat. When oil is shimmering, add peppers, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, six to eight minutes.
- Turn heat to high and add beef and the tomato paste. Stir constantly, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 3 minutes. Slowly pour in the flour and water mixture. Season with more salt and pepper, and let cook until thick, stirring occasionally, about two more minutes. Turn off the heat.
- Add sour cream and the whisked egg to the bowl of cornmeal and flour. Stir until just combined. Scoop up one tablespoon of the batter and place on the beef. Repeat process, placing the batter about 1-inch apart from each other. Transfer skillet to the oven and cook until biscuits are golden brown, 15 to 20 minutes.