Biscuit Topped Stroganoff Recipes

BEEF STROGANOFF BUBBLE-UP CASSEROLE

Steps:

• Preheat oven to 350. In a large skillet over high heat, brown and drain beef in cooking spray. While meat is cooking, grease a 9x13 pan with cooking spray. Evenly distribute 1/2 of the cut biscuits in the bottom of the pan. Alternatively, save all of the biscuits for the top (see recipe notes)
• Reduce heat to medium-high and add mushrooms, onions, and garlic to skillet. Cook until soft, about 5 minutes.
• Add paprika, salt, pepper, Worcestershire sauce, and tomato paste to meat and veggie mixture. Saute for about a minute, until everything is mixed together.
• Add in beef bouillon and water. Lower heat and saute for a few minutes. Take off heat and let cool for about 5 minutes, then mix in the yogurt (see recipe notes)
• Pour meat and veggies into the 9x13 pan, over biscuits. Top with remaining 1/2 of the biscuits, or all of the biscuits (see recipe notes).
• Bake, uncovered, for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.

STACK-A-ROLL STROGANOFF

Steps:

• Preheat oven to 375 degrees.
• Brown beef and drain well.
• Mix beef, mushrooms, and 1/2 of the onions.
• Toss together and place in a greased 2 1/2 quart cassreole.
• Bring undiluted soup to a boil and stir in 1/2 cup sour cream.
• Pour over meat.
• Seperate dough into 10 biscuits.
• Cut each one in half, making 20 pieces.
• Arrange biscuits on top of soup around edges.
• of casserole, (1 inch from sides) cut side down.
• Sprinkle with remaining onions in center.
• Mix topping ingredients.
• Pour over biscuits.
• Bake at 375 for 25 to 30 minutes until golden brown.

BISCUIT-TOPPED STROGANOFF

Steps:

• Preheat oven to 375°F.
• Brown ground beef and onions, drain.
• Combine sour cream, soup and milk.
• Add salt, ketchup and ground beef mixture.
• Turn into 2 qt casserole dish.
• Bake for 10 minutes.