STEAK BISCUIT RECIPES

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STEAK AND BISCUITS RECIPE - FOOD.COM



Steak and Biscuits Recipe - Food.com image

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.

Total Time 4 hours 49 minutes

Prep Time 1 hours 34 minutes

Cook Time 3 hours 15 minutes

Yield 4 serving(s)

Number Of Ingredients 24

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

Steps:

  • Marinate the round steak in Pepsi for 60 minutes in fridge, drain well and pat meat dry.
  • For the PotPie filling: Start by seasoning the prepared steak with salt and pepper.
  • Then add the oil to a frying pan and heat, when the pan is hot brown the meat really well for 2 - 3 minutes.
  • 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.
  • 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.
  • 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.
  • Next, add the green pepper, mushrooms and carrots to the pot, simmering on low heat for another hour.
  • When ready, preheat oven to 400 degrees F.
  • In a large bowl, put flour, baking powder, baking soda, salt, and oregano, mix well.
  • Add the butter and blend gently by hand until mixture resembles coarse crumbs.
  • 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.
  • Roll the dough out on a floured surface and form into a ball.
  • 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.
  • When the filling is ready pour it into a baking dish and immediately top with the biscuits.
  • Bake in a 400 degree oven for 15 minutes.

Nutrition Facts : Calories 712.9, FatContent 31.7, SaturatedFatContent 16.1, CholesterolContent 62.9, SodiumContent 2300, CarbohydrateContent 83.2, FiberContent 4.1, SugarContent 23.1, ProteinContent 13.5

IRELAND'S STEAK BISCUITS (THE STEAK ... - JUST A PINCH RECIPES



Ireland's Steak Biscuits (the steak ... - Just A Pinch Recipes image

Growing up in Memphis one of my favorite places was Ireland's. They made the best little steak biscuits. Unfortunately they closed years a go. I could always find a good biscuit, but I could never recreate the steak. I think they actually used a recipe for Angel biscuits- they are biscuits with yeast and are very light inside and get kind of crunchy on the outside!- check for a recipe on this site.

Provided by Pamela Rappaport @Pamelalala

Categories     Sandwiches

Cook Time 15 minutes

Number Of Ingredients 8

- beef tenderloin sliced in 3/8" medallions
- salt and pepper
- flour for dredging
MARINADE
1 tablespoon(s) worchestershire
1/2 cup(s) olive oil, extra virgin
dash - sugar
3 clove(s) chopped garlic

Steps:

  • Mix marinade ingredients and place in plastic bag. Add the sliced steak and marinate overnight.
  • Drain marinade and pat steak dry.
  • Salt and pepper the steak and lightly dredge in flour.
  • Use enough cooking oil to cover the bottom of your skillet. Fry the steak in batches.
  • Place slices of steak in small biscuits. Angel biscuits are best.

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