My family loves a good casserole. This easily fits the bill since there was very little left with seconds being taken all around.
The meat we used was actually wild game, so venison or elk would work equally well. There is nothing processed about this at all if you decide to go that route. Speaking of going unprocessed, do yourself a huge favor and take the extra time to make your biscuits. I LOVE Mark Bittman's yogurt biscuit recipe from his book How to Cook Everything. You can find the recipe all over the internet if you type in "Mark Bittman Yogurt Biscuits".
Serve this with a green veggie like fresh green beans for the perfect plate. Enjoy!
Biscuit-Topped Beef and Carrot Casserole
1 lb ground beef or game
2 carrots, chopped
1 onion, chopped
2 Tablespoons butter***
1/3 cup flour
2 cups beef broth
1/4 teaspoon each of basil, thyme, oregano, sage, and pepper
3/4 cup milk
Oven temp: 400 degrees
1. In a large skillet, melt the butter. Add the meat, carrots, and onion. Saute over medium high heat until the meat is browned and the vegetables are tender.
2. Sprinkle the flour over the meat and mix well.
3. Reduce the heat to medium and add the broth and seasonings, stirring to incorporate. Allow to simmer, stirring occasionally until bubbly.
4. Turn the heat to low. Stir in the milk. Allow the sauce to thicken and bubble again, stirring occasionally.
5. While the sauce is simmering, make up your biscuit dough.
6. Spray a 9x11 pan with cooking spray.
7. Pour the bubbling meat mixture into your 9x11 pan. Drop the biscuits on top to cover the sauce.
8. Bake at 400 degrees F for 25 minutes or until your biscuits are browned and cooked through.
I was featured!