2 cans refrigerated whole wheat biscuits ( I used Pilsbury, the one with 8 biscuits per can)
1 pound extra lean ground hamburger
1- 16 ounce can low sodium beef broth
1 cup diced, pre-cooked green beans
1 large carrot, diced into small pieces
1/2 small yellow onion, minced
1 large organic tomato, diced small
1 stalk (not 1 bunch) celery (including leaves), thinly sliced
1 tablespoon Grape Seed Oil (or extra virgin olive oil)
2 tablespoons Bob's Mill cornstarch
1/4 teaspoon ground sea salt
freshly cracked black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
*Parchment paper for baking
1) Preheat oven to 375 degrees.
2) In a large skillet, brown the extra lean ground beef, draining the beef of the fat that cooks out of it. To do this, simply add fully cooked ground beef to a collander, and rinse under hot water, and set aside.
3) In same skillet, add the tablespoon of oil. Heat oil over medium heat, swirling it around in skillet to coat bottom. Add diced carrot, onion, and celery. Stir-fry the vegetables until soft, stiring constantly, about 7 minutes total. Add green beans, and sautee for an additional minute. Add tomatoes, and sautee for an additional two minutes.
4) Add the cooked ground beef back into the skillet with the sauteed veggies. Add oregano, garlic powder, sea salt, and cracked black pepper to the meat and veggie mix. Stir well to incorporate.
5) In a sepparate small bowl, add about 1/4 cup cold water. Add the 2 tablespoons of cornstarch to the water, and mix well to incorporate all of the cornstarch. There should be no lumps in the mixture.
6) Add the can of beef broth to the meat and veggie mixture in the skillet. Heat over medium-high, until mixture comes to a slow boil. Add the cornstarch and water mixture, and stir with a wooden spoon to incorporate well. Mixture will continue to thicken while cooking and stiring. Turn down heat to low once it startes to thicken. Simmer for 3 minutes, stiring constantly. Turn off heat, and let the skillet rest.
7) Line a Cookie or baking sheet with parchment paper. *The biscuits will stick and fall apart if the sheet is not lined.
8) Carefully remove all of the biscuits from one can of dough. Flatten the dough with your hands, or with a rolling pin, to make large, flat circles out of them. Lift them up, one at a time, and place them on your lined cookie sheet, leaving about a half of an inch space between each dough circle.
9) In the middle of each dough circle, place a small heaping spoonfull of thickened meat and veggie mixture directly in the center of each circle. At this point, you can add a pinch of cheese if you'd like.
10) After you have finished rolling out and filling all 8 biscuits, remove the additional 8 biscuits from the second can of dough biscuits. Roll them all out evenly, and place over the tops of the meat and veggie-filled circles on your cookie sheet. With a fork lightly dipped in flour, press down on the edges of the buscuits in order to seal them closed. Bake at 375 degrees for 8 to 10 minutes, or until biscuits have risen, puffed up, and lightly browned.
Serve with a garden style salad or a bowl of vegetable soup for a full, nutritional meal. Makes 8 biscuits per recipe. 1 biscuit equals 1 serving.