Beef-Paprika Stew with Biscuits
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INGREDIENTS 2 tablespoons salad oil 2 pounds boneless chuck, cut in 1-1/2 inch pieces 4 medium onions, cut in 1-inch wedges 1 large clove garlic, crushed 1 tablespoon paprika 1 can (16 ounces) whole tomatoes 1 can (16 ounces) tomato paste 3/4 cup water 1 teaspoon salt 1/4 teaspoon pepper 4 medium carrots, cut in 1-1/2 inch pieces 2 cups buttermilk baking mix 1 cup sour cream 1/2 cup shredded zucchini 1/3 cup butter or margarine, melted In oven-safe 12-inch skillet, heat oil. Brown beef, several pieces at a time, on all sides. Remove pieces to bowl as they brown. Drain off all but 2 tablespoons drippings from skillet. Add onions and garlic; saute 3 minutes. Add paprika; cook 1 minute longer. Stir in tomatoes and their juice, tomato paste, water, salt and pepper. Bring to boiling; add meat and any juices that have accumulated in bowl. Reduce heat; simmer, covered, 1 hour. Add carrots; cook 20 minutes longer. Add celery; cook 10 minutes longer, or until vegetables are tender. Preheat oven to 450 degrees. In medium bowl, combine baking mix, sour cream, zucchini and butter. With wooden spoon, stir just until soft dough forms. Drop by tablespoons onto hot stew. Bake, uncovered, 10 minutes, or until biscuits are golden. Makes 6 servings