Beef And Vegetable Cobbler

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs beef, cut into 1 inch pieces
• 1/4 cup flour
• 1/4 cup olive oil
• 1 lb mushroom, halved
• 3 garlic cloves, minced
• 14 1/2 ounces beef broth
• 1 egg, beaten
• 1/4 cup milk
• 1 1/2 cups instant baking mix (such as bisquick)
• 2 tablespoons chives, chopped
• 16 ounces frozen vegetables
• 1 large tomato, diced
• sesame (optional) or poppy seed (optional)

Recipe

• 1 preheat oven to 400 degrees.
• 2 toss meat in the flour until coated; reserve leftover flour.
• 3 heat oil in a heavy pot over medium heat; brown meat. add mushrooms and garlic, stirring constantly for about 1 minute. stir in reserved flour and beef broth. bring to a boil.
• 4 cover and simmer over low heat for 25 minutes.
• 5 mix egg and milk; set aside 1 tablespoon.
• 6 combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
• 7 knead until dough forms. roll dough to fit a 13 x 9 baking dish. cut the dough into 12 rectangles.
• 8 add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
• 9 place rectangles on top of the mixture, fitting closely together. brush the egg mixture over the top. top with sesame or poppy seeds, or both, if desired.
• 10 bake until crust is golden and filling is bubbly, 20-25 minutes.