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Cornbread-and-Beef Skillet Pie

  • 4servings
  • 45minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup yellow cornmeal

  2. 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

  3. 1 teaspoon baking soda

  4. Coarse salt and ground pepper

  5. 1 tablespoon olive oil

  6. 2 red bell peppers (ribs and seeds removed), thinly sliced

  7. 1 medium red onion, chopped

  8. 1 package (10 ounces) white mushrooms, trimmed and thinly sliced

  9. 1 1/2 pounds ground sirloin

  10. 1/4 cup tomato paste

  11. 3/4 cup reduced-fat sour cream

  12. 1 large egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

  2. In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.

  3. Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.

  4. Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

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