*  Exported from  MasterCook  *
 
              Low Cal Baked Beef Stew with Sour Cream Biscuits
 
 Recipe By     : Source Unknown
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Biscuits/Scones
                 Breads - Quick                   Eggplant
                 Main Dishes                      Potatoes
                 Stews                            Tomatoes
                 Healthwise
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  to 1 lb.      boneless beef top round steak -- in 1/2 cubes
    1      tablespoon    flour
    1      cup           chopped onions
    3      medium        potatoes -- cubed
   14 1/2  ounce can     Italian stewed tomatoes -- undrained
    2      to 3 ounces   tomato paste -- 1/3 cup
    2      cups          water
    2      teaspoons     instant beef bouillon granules
    1      tablespoon    sugar
      1/2  teaspoon      dried thyme
    1      teaspoon      Worcestershire sauce
    1                    bay leaf
    1      cup           eggplant -- peeled/cubed
    1 1/4  cups          flour
      1/2  teaspoon      baking powder
      1/4  cup           margarine
      1/3  cup           low-fat sour cream
      1/4  cup           skim milk
      1/3  cup           low fat sour cream
    1      tablespoon    flour
    2      teaspoons     milk
    1      teaspoon      sesame seeds
                         thyme
 
 In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch
 oven with pam. Add meat and chopped onion. Cook until brown and tender.
 Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of
 water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or
 cook on top of stove, covered, at 350° for 1 hour. Add eggplant, cover and
 bake for 30 minutes longer. Meanwhile, in large bowl, stir together flour
 and baking powder. Cut in margarine until like crumbs. Stir in 1/3 cup sour
 cream and skim milk. On lightly floured board, knead dough 8-10 times. Roll
 or pat to 1/2 thick. Cut with 2 biscuit cutter into 10-12 circles. Remove
 stew from oven or stove top. Increase temperature to 425°. Discard bay
 leaf. Combine 1/3 cup sour cream and flour. Stir into stew. Brush biscuits
 with milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake,
 uncovered, for 20-25 minutes until golden. Can dust with thyme. Last step
 with biscuits on top, must be done in oven. 
 MC formatting by bobbi744@sojourn.com
 
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 NOTES : Per serving: 408 calories, 13 g. fat, 40 mg. cholesterol.