Beef Burgundy Pies
|Beef stew meat||1 1⁄2 Pound, cut in 1-inch cubes|
|Cooking oil||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Beef bouillon cube||1|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Burgundy||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Mixed salad herbs||1⁄8 Teaspoon|
|Kitchen bouquet||1⁄2 Teaspoon|
|Biscuit mix||1 Cup (16 tbs) (1 Package)|
|Water||1⁄3 Cup (5.33 tbs)|
In a 3-quart saucepan brown meat in hot cooking oil.
Drain off fat.
Add the 1 1/2 cups water and bouillon cube.
Bring to boiling.
Cover; reduce heat and simmer over low heat for 30 minutes.
Add sliced carrot, chopped onion, and minced garlic; simmer till meat is tender, about 20 minutes longer.
Blend Burgundy into flour; slowly stir into hot meat mixture.
Add Worcestershire sauce, salt, mixed salad herbs, Kitchen Bouquet, and pepper to beef mixture.
Cook and stir till thickened and bubbly.
Turn into four 8-ounce casseroles.
Stir together biscuit mix and the 1/3 cup water; drop from a spoon atop the hot meat.mixture in each casserole.
Bake, uncovered, at 375° till biscuits are golden brown, 15 to 20 minutes.