Ingredients:
1/2 lb extra lean ground beef
3/4 cup chopped onions
3/4 cup chopped celery
1/4 cup chopped green bell peppers
1 (10 ounce) cans 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
Directions:
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.
Servings: 4
Time preparation: 0 min.
Time total: 20 min.