1 tbsp. plus 1 tsp. butter
1 c. each diced onions and sliced mushrooms
1 tbsp. plus 1 1/2 tsp. all purpose flour
1 c. canned ready to serve beef broth
1/4 c. dry red table wine
1 c. sliced carrots
3/4 c. frozen peas
1/2 lb. cooked ground beef
Dash each salt and pepper
4 ready to bake refrigerated buttermilk flaky biscuits (1 oz. each)

Preheat oven to 450 degrees. In 10 inch nonstick skillet melt butter; add onions and mushrooms and saute over medium high heat until onions are softened, about 2 minutes. Sprinkle flour over vegetables and stir to combine; cook, stirring constantly, for 1 minute. Stir in broth and wine and cook, stirring constantly, until mixture comes to a boil; cook 1 minute longer. Add carrots and peas and stir. Reduce heat to low; let simmer for 3 minutes. Add beef, salt, and pepper and cook for 1 minute.

Transfer beef mixture to 1 quart casserole; top with biscuits. Bake until biscuits are golden, 8 to 10 minutes. Makes 4 servings.

Exchanges: 1 F; 2 P; 1 1/2 V; 1 1/2 B; 25 OPT.