Beef Stew in Biscuit Cups

Serve this hearty stew made with mushrooms and Progresso® sirloin steak & vegetables soup in cups made using Pillsbury® Grands!® buttermilk biscuits - perfect for dinner.

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  • prep time 25 min
  • total time 35 min
  • ingredients 8
  • servings 2
 

Ingredients

2
Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)
2
tablespoons butter or margarine
1/4
cup chopped onion
1
cup quartered small fresh mushrooms
1
can (18.8 oz) Progresso™ Rich & Hearty sirloin steak & vegetables soup
2
tablespoons cold water
4
teaspoons cornstarch
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Cut 2 (25x12-inch) pieces of foil. Slightly crush each sheet to make 3 1/2-inch ball; flatten balls slightly. Place on ungreased cookie sheet.
  • 2 Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds. Press or roll each biscuit to 6-inch round. Place 1 biscuit round over each foil ball, shaping biscuit gently to fit. Bake 12 to 16 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls.
  • 3 Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender. Stir in soup. Reduce heat to medium; cook about 4 minutes, stirring occasionally, until hot.
  • 4 In small bowl, stir cold water, cornstarch and pepper until smooth. Increase heat to medium-high; stir cornstarch mixture into soup mixture in pan, cooking and stirring until mixture boils. Cook, stirring constantly, about 1 minute or until mixture is slightly thickened.
  • 5 Place biscuit bowls in individual shallow soup bowls; spoon half of the beef stew into each. (Some soup may flow over side of biscuit bowl.)
  • 1 Heat oven to 375°F. Cut 2 (25x12-inch) pieces of foil. Slightly crush each sheet to make 3 1/2-inch ball; flatten balls slightly. Place on ungreased cookie sheet.
  • 2 Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds. Press or roll each biscuit to 6-inch round. Place 1 biscuit round over each foil ball, shaping biscuit gently to fit. Bake 12 to 16 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls.
  • 3 Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender. Stir in soup. Reduce heat to medium; cook about 4 minutes, stirring occasionally, until hot.
  • 4 In small bowl, stir cold water, cornstarch and pepper until smooth. Increase heat to medium-high; stir cornstarch mixture into soup mixture in pan, cooking and stirring until mixture boils. Cook, stirring constantly, about 1 minute or until mixture is slightly thickened.
  • 5 Place biscuit bowls in individual shallow soup bowls; spoon half of the beef stew into each. (Some soup may flow over side of biscuit bowl.)

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
Trans Fat
4g
4%
),
Cholesterol
45mg
45%;
Sodium
1580mg
1580%;
Total Carbohydrate
53g
53%
(Dietary Fiber
3g
3%
  Sugars
9g
9%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
0%;
Calcium
4%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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