Beef Stew Bread Bowl

Recipe and picture taken from Pillsbury.com

INGREDIENTS
1 lb. lean boneless top sirloin steak, 3/4-inch thick
1 teaspoon oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (5/8-oz.) pkg. brown gravy mix
1 1/3 cups water
1 (15-oz.) can whole potatoes, drained, quartered
1 (9-oz.) pkg. frozen baby cut carrots, thawed, drained
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained
1 cup canned whole onions, drained
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits


DIRECTIONS
1. Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.

2. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.

3. Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.

4. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.

5. Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.

Meatball Sub Casserole

Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 6-8

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 jar (28 ounces) spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through.

Broccoli Beef

Cooking method: Stovetop
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.