3 Beef bouillon cubes
3 c Boiling water
1/2 c Chopped onion
6 tb Butter
1/2 c Flour
1 ts Salt
3 c Cubed, cooked beef
10 oz Frozen peas and carrots
Bisquick Buttermilk Biscuits
Cook peas and carrots and drain. Dissolve cubes in the water. In a
saucepan, cook onion in butter til tender. Blend in flour and salt.
Stir bouillon into flour mixture all at once; cook and stir until
thickened. Add beef, peas and carrots, and heat through. Pour meat
mixture into a 2 quart casserole and keep warm. Make biscuits.
Overlap biscuits around the edge of the casserole atop hot meat
mixture. Bake at 450 degrees for 20 to 25 minutes. Randy Rigg
Yields
3 servings
