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Post by mandie68 on Jan 2, 2012 22:38:41 GMT -5
40 ServingsPrep: 2 hours + cooling Bake: 15 min./batch
Ingredients 1 boneless beef chuck roast (3 to 4 pounds) 14 tablespoons butter, divided 1 can (10-1/2 ounces) condensed beef broth, undiluted, divided 1 cup Madeira or marsala wine, divided 1/2 pound medium fresh mushrooms, finely chopped 1 garlic cloves, minced 3 tablespoons minced fresh parsley 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 5 tubes (16.3 ounces each) large refrigerated flaky biscuits
Directions •In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks.
•In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside.
•In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper.
•Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers. Yield: 40 appetizers.
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