Ingredients
4 tablespoons oil
1 garlic clove, chopped
2 large onions, sliced
1/3 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 1/2 lbs stewing beef
1/2 teaspoon dill weed
1 cup Burgundy wine
1 (10 ounce) can beef consomme
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Heat oil and saute garlic & onions till golden. Remove from pan. Mix flour, salt & pepper. Dredge meat in flour mixture and brown well in same oil, adding more if necessary. Return onion to the pan. Add dill, wine, & consomme. Cover tightly and simmer 1 to 1 1/2 hours. Saute mushrooms in a small amount of butter. Add mushrooms and artichokes to meat mixture. Stir gently and test for seasonings. Pour into 2 1/2 quart casserole. top with refrigerator biscuits. Bake at 400° for 15 to 20 minutes. About 5 minutes before completion, brush biscuits with melted butter and sprinkle with parmesan cheese.
RecipeNLG
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric pressure cooker for stocks, beans, braising, sterilization