One of our Assistant Scoutmasters is a true carnivore and it’s always a challenge to sneak vegetables into his meal. This recipe met that challenge and then some! While grocery shopping for the ingredients, my husband talked me into getting a beautiful London broil steak and I am so thankful he did. It was awesome! As I was prepping the London broil later that night, my knife sliced through it like butter, it was so tender!
I made this a few weeks ago at our annual skill building weekend for our younger scouts. I was feeding our adult and youth helpers who were there to teach and we had been working hard all day teaching knots, knives, fire, first-aid, cooking, etc. We were a hungry crew and this was a hearty, filling meal. This steak cobbler received rave reviews from both the scoutmasters and the boys!
12-inch Dutch oven.
1/2 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2+ pounds beef (top or bottom round, or London broil), cut into ½-inch chunks
4 tablespoons vegetable oil
1 medium onion, diced
8 ounces fresh mushrooms, sliced
1 (12 oz.) package frozen mixed vegetables (carrots, green beans, corn, peas), thawed
1 cup beef broth or consommé
½ teaspoon garlic powder
½ teaspoon cayenne pepper
1 teaspoon browning and seasoning sauce (Kitchen Bouquet, Gravy Master, etc.)
1 (12 oz.) container refrigerated buttermilk biscuits
At home, in a small container or plastic bag, combine flour, salt, black pepper, garlic powder, and cayenne pepper. Cut the beef into ½-inch chunks. Dice the onions and slice the mushrooms. Store all of these separately for transport to camp.
In camp, in Dutch oven, preheated over 25 coals, warm 2 tablespoons oil. Add beef chunks to oven and cook until browned. Add remaining 2 tablespoons oil to the oven and add onions and mushrooms and cook until tender. Mix in the flour mixture until it resembles a paste and then add the beef broth followed by the browning sauce and frozen vegetables. Cook until heated through and meat sauce is slightly thickened. If you prefer a thicker sauce, add a little more flour.
Carefully set biscuits on top of meat sauce.
Bake in a 350°F oven, using 17 coals on the lid and 8 under the oven, for about 20 minutes or until biscuits are a golden brown. Serves 8-10.