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Steak Bake

Serves: 6

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Steak Bake recipe on the web!!


   _ pound beef sirloin steaks, about 1/2 inch thick
   ___ cup Original Bisquick®
   ___ teaspoon pepper
   _ tablespoons vegetable oil
   _ (16-ounce) bag frozen green beans, potatoes, onions and red peppers (or other combination), thawed
   _ (14 1/2-ounce) can diced tomatoes, undrained
   ___ cup water
   _ 1/2 tablespoons soy sauce
   _ 1/2 tablespoons molasses
   _ cup Original Bisquick®
   ___ cup milk
   ___ teaspoon ground mustard
   _ egg
   _ tablespoon sesame seeds, if desired


1. Heat oven to 400°. Cut beef into 1-inch pieces. Mix beef, 1/4 cup Bisquick and the pepper until beef is coated. Heat oil in 10-inch nonstick skillet over medium heat. Cook beef in oil, stirring occasionally, until brown.

2. Mix beef, vegetables, tomatoes, water, soy sauce and molasses in ungreased rectangular baking dish, 13 x 9 x 2 inches. Bake uncovered 15 minutes; stir.

3. Stir 1 cup Bisquick, the milk, mustard and egg until blended. Drop dough by 6 spoonfuls onto beef mixture. Sprinkle sesame seed over dough. Bake uncovered 20 to 25 minutes or until biscuits are golden brown.

HIGH ALTITUDE (3500 to 6500 feet): No changes.

NUTRITION FACTS: 1 Serving:; Calories 265 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 70mg; Sodium 730mg; Carbohydrate 30g (Dietary Fiber 2g); Protein 18g % DAILY VALUE:; Vitamin A 12%; Vitamin C 36%; Calcium 10%; Iron 16% DIET EXCHANGES:; 1 Starch; 1 Lean Meat; 3 Vegetable; 1 Fat

BETTY'S TIP: You'll find beef is easier to cut if it's partially frozen. Just pop it in the freezer about 1 1/2 hours before you plan to slice it up for this recipe.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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