1. Preheat oven to 350°. 2. In a 4-quart Dutch oven, heat oil over med-high heat. 3. Cook beef in batches, stirring until browned. 4. With slotted spoon, remove beef to bowl; sprinkle with salt and pepper. 5. When all beef is browned and removed from Dutch oven, add carrots and onion to drippings. 6. Cook over med-high heat 3-4 minutes, stirring frequently and scraping up browned bits. 7. Sprinkle with flour; stir to mix well. 8. Stir in beef and remaining ingredients except pretzels, biscuits, and mustard. 9. Pour into ungreased 13 x 9 inch glass baking dish. 10. Cover dish with foil; bake 1 hour 30 minutes or until beef is tender and sauce is thickened. 11. Remove from oven; stir. 12. Increase oven temperature to 375°. 13. Place pretzels in 1-gallon food-storage plastic bag; crush with rolling pin to make about 3/4 cup. 14. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. 15. Brush mustard over dough pieces. 16. Drop handful of dough pieces at a time into bag; shake to coat. 17. Place biscuit pieces evenly on beef mixture, leaving space between pieces. 18. Bake uncovered 14-18 minutes longer until biscuits are golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
