Beef Casserole With Sour Cream Puffs

Course : Beef
Serves: 6
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1/4 cup vegetable oil
1 pound beef round steak -- cut in 1/2 inch strips
1 1/2 cups chopped onions
2 tablespoons flour
1 cup chopped tomatoes
1 cup water
6 ounces tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon worcestershire sauce
1 1/2 cups sliced mushrooms
3/4 cup sour cream
1 recipe sour cream puffs -- (recipe follows)
1/2 Cup half and half -- or milk
1 teaspoon sesame seed
1 1/4 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
3/4 cup dairy sour cream

Preparation / Directions:

In a large skillet, heat oil. Brown meat well on all sides. Add onions; saute 3 minutes. Add flour; cook until onions are tender, stirring often. Add tomatoes, water, tomato paste, sugar, salt, pepper, and Worcestershire sauce. Cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Add mushrooms and sour cream. Cook over low heat 5 minutes or until heated through; do not boil. Place meat mixture in a 2-quart casserole. Arrange sour cream puffs on top. Brush half and half on puffs. Sprinkle with sesame seed. Bake uncovered, at 425~F. for 20 to 25 minutes. SOUR CREAM PUFFS: Sift flour, baking powder and salt into a mixing bowl. Cut in shortening with a pastry blender or two knives until consistency of fine crumbs. Add sour cream; blend with a fork until a stiff dough forms. Gather into a ball. Roll out dough on a floured surface to 1/2-inch thickness. Cut out 6 to 8 rounds with a 2 1/2-inch biscuit cutter. Cut out 6 to 8 rounds with a 1-inch biscuit cutter. Top each larger round with a smaller round.


Nutritional Information:

382 Calories (kcal); 24g Total Fat; (56% calories from fat); 6g Protein; 37g Carbohydrate; 13mg Cholesterol; 1123mg Sodium

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