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.