3 Beef bouillon cubes
3 c Boiling water
1/2 c Chopped onion
6 tb Butter
1/2 c Flour
1 ts Salt
3 c Cubed, cooked beef
10 oz Frozen peas and carrots
Bisquick Buttermilk Biscuits
Cook peas and carrots and drain. Dissolve cubes in the water. In a
saucepan, cook onion in butter til tender. Blend in flour and salt.
Stir bouillon into flour mixture all at once; cook and stir until
thickened. Add beef, peas and carrots, and heat through. Pour meat
mixture into a 2 quart casserole and keep warm. Make biscuits.
Overlap biscuits around the edge of the casserole atop hot meat
mixture. Bake at 450 degrees for 20 to 25 minutes. Randy Rigg