Ingredients
½cupyellow cornmeal
½cupall-purpose flour,(plus 2 tbsp), spooned and leveled
1tspbaking soda
coarse salt and ground pepper
1tbspolive oil
2red bell peppers,ribs and seeds removed
1mediumred onion
1pkgwhite mushrooms
1½lbsground sirloin
¼cuptomato paste
¾cupsour cream,reduced-fat
1largeegg
Preparation
Preheat oven to 425 degrees F. In a small bowl, whisk together cornmeal, half cup flour, baking soda, and half teaspoon salt; set aside.
In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender for 6 to 8 minutes, tossing occasionally.
Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, for 3 to 5 minutes. Stir in remaining 2 tablespoons flour and ⅔ cup water; season with salt and pepper.
Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart.
Bake for 15 to 20 minutes, until biscuits are golden brown and a toothpick inserted in center comes out clean.
