Ingredients
1 pound lean ground beef (90% lean)1/4 cup finely chopped onion1/4 cup finely chopped celery1/4 cup shredded carrot1 can (8 ounces) tomato sauce1/4 cup ketchup2 tablespoons brown sugar1 tablespoon red wine vinegar1 tablespoon Worcestershire sauce1 tablespoon tomato paste1 tube (16.3 ounces) large refrigerated buttermilk biscuits1/2 cup shredded cheddar cheese, optional
Preparation
In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely.
Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal.
Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown.
