Steak and Biscuits

This dish is worth the extra effort, I hope you enjoy it as much as we did. The homemade buttermilk biscuits are light, tender and fluffy, a great accompaniment for the meat and veggies that are blanketed in a flavorful gravy. Make sure that the biscuits are cooked to your liking before removing from the oven. Please note: The 1 hour marinating time is included in the preparation time.

• Ready In: 4 hrs 49 mins
• Serves: 4

Ingredients

• Marinade

• 1  cup  Pepsi
• 1 1⁄2 lbs boneless round steak, cut 1 1/2-inch pieces

• PotPie Filling

• 1⁄2 teaspoon black pepper
• 1  teaspoon salt
• 2  tablespoons  vegetable oil
• 1  medium sweet onion, thinly sliced
• 3  garlic cloves, minced
• 1⁄4 teaspoon dry mustard
• 3  tablespoons flour
• 1 1⁄4 cups dry red wine
• 2  cups beef broth (made with 2 pkgs Knorr beef oxo boullion and water)
• 2⁄3 cup ketchup
• 3⁄4 teaspoon  herbes de provence
• 1⁄2 large green pepper, chopped 1 inch piece
• 12  medium button mushrooms, quartered
• 1  large carrot, thinly sliced

• Buttermilk Biscuits

• 2  cups white flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 2  teaspoons maple syrup
• 1⁄2 teaspoon salt
• 1  teaspoon dried oregano
• 8  tablespoons butter, cold
• 3⁄4 cup buttermilk, cold

Directions

1. Marinate the round steak in Pepsi for 60 minutes in fridge, drain well and pat meat dry.
2. For the PotPie filling: Start by seasoning the prepared steak with salt and pepper.
3. Then add the oil to a frying pan and heat, when the pan is hot brown the meat really well for 2 - 3 minutes.
4. Stir in the onion, garlic and dry mustard and sauté for 2 - 3 minutes, next sprinkle flour over the mixture and stir for 1 minute.
5. Add the wine, broth, ketchup and the herbs de province together, mix well and add to pan with steak and onion mixture, bring to a boil and cook until thickened about 3 minutes.
6. Then cover pan, lower heat and simmer for 2 hours, stirring often to keep bottom from sticking and burning. If necessary add extra water a little at a time.
7. Next, add the green pepper, mushrooms and carrots to the pot, simmering on low heat for another hour.
8. When ready, preheat oven to 400 degrees F.
9. In a large bowl, put flour, baking powder, baking soda, salt, and oregano, mix well.
10. Add the butter and blend gently by hand until mixture resembles coarse crumbs.
11. Next, add the buttermilk and maple syrup together, then add to flour mixture making sure not to over-stir. The dough should be slightly moist and soft but not sticky.
12. Roll the dough out on a floured surface and form into a ball.
13. Now, roll out the dough to a 1 1/2 inch thickness and using a pastry cutter or if you prefer a 2 ½” glass, cut out biscuits.
14. When the filling is ready pour it into a baking dish and immediately top with the biscuits.
15. Bake in a 400 degree oven for 15 minutes.