* 1 lb. cooked beef from deli, shredded
* 2 (10 oz) cans Beefy Mushroom Soup
* 1 (16 oz) bag mixed frozen vegetables, soup blend
* 1/2 tsp basil
* 1/4 tsp black pepper
* 1 cup milk
* refrigerated buttermilk or powdered biscuits, baked
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1. Place the shredded beef into a large heavy skillet.
2. Stir in the soup, vegetables, and seasonings.
3. Put burner on medium-high heat and bring to a boil, then reduce heat to low, cover skillet, and simmer slowly for 6 to 8 minutes.
4. Uncover skillet, turn heat off and stir in milk. Cover and let sit for 2 minutes.
5. Serve by spooning over baked biscuits cut in halves.
Makes 4 servings
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This is an easy, stress free meals you can make in just minutes. If you have leftover beef, it's even easier and cheaper to make. The next time you make a beef roast, plan ahead for leftovers and enjoy the money savings, and the stress-free dinner. Enjoy!
Any frozen vegetables work, but I stick pretty close to a 'classic' assortment of the stew-variety, like carrots, peas, green beans, etc.
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