Onion Beef Muffin Cups

It sounds funny but it is so good. We use our left over Pot Roast for this Recipe. And I usually use 2 small onions instead of 3. I also add a little extra brown sugar for a sweeter taste.

4 Servings

• 3 medium onions, thinly sliced
• 1/4 cup butter, cubed
• 1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
• 1 teaspoon all-purpose flour
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/2 cup beef broth
• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 3/4 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese, divided

Directions:

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm.