We're military and move a lot. Pretty sure at some point I am going to lose all my recipes. So, I'm trying to put my favorites on the web to lessen the impact that would have. If you are afraid of losing yours too, you are welcome to send me your favorites or try these and comment.

Wednesday, December 14, 2011

Onion-Beef Muffin Cups

We got this recipe from Taste of Home Magazine.  These are a fun little way to do dinner.  The kids love to help from beginning to end.  Usually I hate anything made with store bought dough but these I really like.  I need to learn how to make my own dough so they could be fabulous. We have made some other variations on this recipe and really liked the results.  I will show pics of our other creations in another post. 

3 medium onions, thinly sliced
1/4 cup butter
1 boneless beef top sirloin steak (1 inch thick and 6 ounces), cut into 1/8 inch slices
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender.  Remove and keep warm.  In the same skillet, cook steak for 2-3 minutes or until tender.

Return onions to pan.  Stir in the flour, brown sugar and salt until blended; gradually add broth.  Bring to a boil; cook and stir for 4-6 minutes or until thickened.

Separate biscuits; split each horizontally into three portions.  Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops.  Fill each with about 2 tablespoons beef mixture.

Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling.   Fold dough over completely to enclose filling.  Sprinkle with remaining Parmesan cheese.

Bake at 375 for 12-15 minutes or until golden brown.  Let stand for 2 minutes before removing from pan.  Serve warm.  Yield: 4 servings. 

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