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Beef Stew in Biscuit Cups
Beef Stew in Biscuit Cups

Beef Stew in Biscuit Cups

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 cup quartered small fresh mushrooms
1 can (18.8 oz) Progresso® Rich & Hearty sirloin steak & vegetables soup
2 tablespoons cold water
4 teaspoon s cornstarch
teaspoon 1/8 to 1/4 pepper
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Let's Make It
1. Preheat oven to 350°F. Cut 2 (25x12-inch) pieces of foil. Slightly crush each sheet to make a 3 1/2-inch ball; flatten balls slightly. Place on ungreased cookie sheet. Press or roll each biscuit to 6-inch round. Place 1 biscuit round over each foil ball, shaping biscuit gently to fit. Bake 8 to 12 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls.
2. Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender. Stir in soup. Reduce heat to medium; cook about 4 minutes, stirring occasionally, until hot.
3. In small bowl, stir water, cornstarch and pepper until smooth. Increase heat to medium-high; stir cornstarch mixture into soup mixture in pan, cooking and stirring until mixture boils. Cook, stirring constantly, about 1 minute or until mixture is slightly thickened.
4. Place biscuit bowls in individual shallow soup bowls; spoon half of the beef stew into each. (Some soup may flow over side of biscuit bowl.)
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