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Ingredients
| refrigerated buttermilk biscuit dough: 17 oz |
| fresh basil (chopped): 4 Tbl |
| black pepper: 1/4 tsp |
| soup - beef mushroom: 10.75 oz |
| soup - beef broth: 1/2 cup |
| white mushrooms (sliced): 1 1/2 cups |
| peeled chestnuts: 2 oz |
| onions: 1 |
| enriched egg noodles: 12 oz |
Classic Comfort Food Recipes
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
1. In a 3-quart saucepan combine beef tips with gravy, basil, and pepper. Stir in soup and broth. Bring to boiling. Add mushrooms, carrots, and onion. Return to boiling; reduce heat to low. Simmer, covered, for 20 to 25 minutes or until vegetables are tender, stirring frequently.
2. Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles. Makes 4 to 6 servings.