Low Cal Baked Beef Stew with Sour Cream Biscuits

Directions

In plastic bag, combine beef and 1 tablespoon + flour.

Shake to coat.

Spray Dutch oven with pam.

Add meat and chopped onion. Cook until brown and tender.

Drain any fat.

Add potatoes, stewed tomatoes, tomato paste, 2 cups of water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf.

Bake or cook on top of stove, covered, at 350? for 1 hour.

Add eggplant, cover and bake for 30 minutes longer.

Meanwhile, in large bowl, stir together flour and baking powder.

Put in margarine until like crumbs. Stir in ⅓ cup sour cream and skim milk.

On lightly floured board, knead dough 8 to 10 times.

Roll or pat to ½ inch thick.

Cut with 2 inch biscuit cutter into 10 to 12 circles.

Remove stew from oven or stove top.

Increase temperature to 425?.

Discard bay leaf.

Combine ⅓ cup sour cream and flour. Stir into stew.

Brush biscuits with milk.

Sprinkle with sesame seeds. Arrange on top of meat.

Bake, uncovered, for 20 to 25 minutes until golden.

Can dust with thyme.

Last step with biscuits on top, must be done in oven.