so here's another dinner that tom and i couldn't quite aggree on. i gave it a 5 and he thought more of a 3.5 or 4. i don't know, i thought it was amazing! so warm and comfort food-ish. in a way it tasted sort of like sloppy joes with cornbread biscuits on top. i just thought it was great! i guess it was more of a "kid" kind of meal; like the stuff my mom would've made if we weren't health-nut vegetarians. i know, like the stuff my friends' moms made when i stayed the night! that's what it reminds me of and why i think i liked it so much. plus, i just love stuff with a "bread" component. anyway, if you want a fun fall dish that's uncomplicated and unpretencious try this. i think it'll be totally worth it!
cornbread and beef skillet pie from martha's edf nov 07
1/2c yellow cornmeal
1/2c + 2T all-purpose flour
1t baking soda
1T olive oil
2 red bell peppers thinly sliced
1 med red onion
10oz white mushrooms thinly sliced
1.5# ground serloin
1/4c tomatoe paste
3/4c reduced fat sour cream
1 lg egg, lightly beaten
1. preheat to 425F. in sm bowl wish cornmeal, 1/2c flour, baking soda, 1/2t salt.
2. in lg ovenproof skillet heat oil over med/hi. add peppers, onions, mushrooms and season with s&p. cook til tender 8-10m.
3. raise heat to hi, add beef and tomat paste, cook, stirring, til meat's not pink, 3-5m. add 2T flour and 2/3c water, s&p.
4. make cornmeal batter. add sour cream and egg to cornmeal mix and stir til JUST MOISTENED! drop tablespoons of batter over beef mix in skillet 1" apart. bake til biscuits golden and toothpick comes out clean, 15-20m. (we couldn't fit everything in a skillet so we transferred the meat mix to a glass 9x13 in pan and cooked it that way. and it makes a lot! she says 4 servings but we got 6 pretty big ones!)
5. ENJOY!
keep eating!
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