Strips of Beef Casserole With Sour Cream Puffs

 Ingredients

1 to 1 1/2 lb. steak or roast
2 Tbs. cooking oil
1  onion, chopped
2 Tbs. flour
1 c. water or beef stock or broth
1 c. tomatoes
1 (6 oz. can) tomato paste
1 Tbs. sugar
1 tsp. Worcestershire sauce
salt and pepper to taste
1 c. mushrooms
1 c. sour cream

Sour Cream Puffs Ingredients

1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
3/4 c. sour cream
sesame seeds (optional)

Directions

Oven temperature set to 400°. 3-quart casserole

Cut steak or roast into strips 1/2-inch strips.  

In a heavy cast iron skillet, heat oil.  Brown the strips of meat in the hot oil until browned.  You may have to work in batches to do this.

Add onions and cook until they are lightly browned and tender. 

Stir in flour, water or beef stock, tomatoes, tomato paste, sugar, and Worcestershire sauce.  Season with salt and pepper to taste.

Cover and simmer for 90 minutes, stirring occasionally.

Add mushrooms and sour cream.  Simmer for 5 more minutes.  Spoon mixture into  a casserole dish or leave it in the cast iron skillet if it is oven safe. Set aside as you make the Sour Cream Puffs.

In a bowl, combine flour, baking powder, and salt. Cut in shortening with two table knives held together in your hand, or a pastry cutter, until the shortening is the size of small peas. 

Add sour cream and mix well. 

Turn out onto a lightly floured surface. Pat the dough out, so it is 1/2 inch thick. Cut into 6 or 8 biscuits using a biscuit cutter, or a glass.

Place the biscuit puffss over the top of the beef mixture.  Sprinkle the tops of the puffs with sesame seeds.

Bake for 20 to 25 minutes until the biscuit puffs are browned and done.