I found this wonderful recipe while I was searching through other food bloggers websites at www.plainchicken.com and boy oh boy am I ever glad that I did! I have never been a biscuit or roll maker, I always seemed to beat the dough to death and they always came out hard as a brick so I quit trying a long time ago...that was until yesterday when I came upon this truly awesome recipe....thank you plainchicken...I have made two pans full in less than 24 hours and myself and fellow partners in crime are all very happy about it...you make them and you will be very happy too!!!!!!!!!!!!!
You will need 2 cups of Bisquick, 1/2 cup sour cream, 1/2 cup 7-Up and 1/2 stick of butter for the rolls....
For the roast beef au jus you will need 12oz. thinly sliced roast beef and 2 cups beef stock...
Preheat oven to 450. Cut sour cream into biscuit mix, I did this with two forks. Add 7-Up. This makes a very soft dough. Sprinkle additional biscuit mix on counter or table and ever so lightly pat the dough out. Melt the butter in a 9-inch pan. Place cut biscuits in pan and bake 12 to 15 minutes til golden. Makes 9
Place roast beef in a saucepan and pour the beef stock over top of it and then heat til hot.
Split rolls and top bottom half of each with the roast beef. Place tops on and pour the remaining au jus in individual serving bowls for dipping.
You be ever so glad that you did!
"Roast beef au jus and 7-Up rolls are a philosophy."~Adele Forbes
I recently made this wonderful soup at my place of work and I was sampling it when my boss man came through the kitchen with his nose in the air, sniffing like a rabbit, and demanding to know, "What are you cooking now?". I told him what it was while my eyes were rolling around in my head and then said these very words...."If that don't do it for you I can't help you." We had a good laugh and they called later to tell me that it was the best soup they had ever partaken of and have since eaten every bite of it.
1 tablespoon butter
1 1/2 lbs. onions, halved, thinly sliced
4 sprigs of fresh thyme
2 tablespoons butter
1 1/2 lbs portobello mushrooms, stemmed, halved and cut into 1/4-inch strips
3 tablespoons brandy
3 garlic cloves, minced
8 cups beef broth
1 cup dry white wine
salt & pepper to taste
Melt 1 tablespoon butter in a large heavy pot over high heat. Add the onions and thyme. Saute for 8 minutes or until the onions begin to soften. Reduce the heat to low. Cook for 20 minutes or until the onions are caramelized, stirring occasionally. Remove to a medium bowl, set aside.
Melt 2 tablespoons butter in the same pot over medium-high heat. Add the mushrooms. Saute for about 12 minutes or until tender. Add the brandy and garlic. Stir for 20 seconds. Stir in the caramelized onion mixture, beef broth and wine. Bring to a boil. Reduce the heat to low. Simmer for about 45 minutes or until the onions are very tender. Remove and discard the thyme. Season with salt and pepper. Serve warm.
Serves 6
COOKS NOTE: For a hearty meal add cooked steak.
"All things share the same breath~the beast, the tree, the man...the air shares its spirit with all the life it supports."~Chief Seattle
