Prep 0 mins
Cook 20 mins
The orignal for this recipe came from the Burger Cookbook, a little paperback cookbook I purchased in the 1970's sometime and it has been loved to pieces. This is one of the favourites from that book with some slight modifications. In its original day, it would have been considered a budget stretcher with only the 1/2 lb of hamburger, now I consider it to be a heart friendly dish since I now use very lean beef and I modified a biscuit recipe for the topping to use oil instead of a saturated fat. You can tweak this by changing the veggies to your taste. Occasionally I will add some chopped mushrooms.
- 1⁄2 lb extra lean ground beef
- 3⁄4 cup chopped onion
- 3⁄4 cup chopped celery
- 1⁄4 cup chopped green bell pepper
- 1 (10 ounce) can condensed tomato soup
- 1 teaspoon prepared mustard
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 5 tablespoons oil
- 1⁄2 cup 1% low-fat milk, approximately
- Cook beef and vegetables in an oven proof skillet until beef is browned. Stir in soup and mustard and continue heating for a few minutes.
- Prepare dough: mix flour, baking powder and salt in a small bowl. Make a well in the center. Pour milk and oil into the well and stir with a fork till mixture comes together, adding a little additional milk if necessary. Knead the dough on a lightly floured surface for about a minute.
- On a lightly floured surface (wax paper eases transfering dough to the pan), pat dough into a circle large enough to cover mixture in the skillet leaving a narrow space between edge of dough and pan.
- Bake in a 450 F oven for about 15 minutes till biscuit is done and golden brown. To serve, turn out onto a serving plate so that biscuit is on the bottom "upside down" or cut biscuit into wedges and spoon out onto plates. Serves 4.
I am SO glad you posted this.My mom used to make this for us when we were kids.It turned out PERFECT didn;t have to change a thing.It was absolutely delicious...Thankyou again