Low Cal Baked Beef Stew with Sour Cream Biscuits

3/4 to 1 lb. boneless beef top round steak -- in 1/2" cubes

1 tablespoon flour

1 cup chopped onions

3 medium potatoes -- cubed

14 1/2 ounce can Italian stewed tomatoes -- undrained

2 to 3 ounces tomato paste -- 1/3 cup

2 cups water

2 teaspoons instant beef bouillon granules

1 tablespoon sugar

1/2 teaspoon dried thyme

1 teaspoon Worcestershire sauce

1 bay leaf

1 cup eggplant -- peeled/cubed

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 cup margarine

1/3 cup low-fat sour cream

1/4 cup skim milk

1/3 cup low fat sour cream

1 tablespoon flour

2 teaspoons milk

1 teaspoon sesame seeds

thyme

In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch oven with pam. Add meat and chopped onion. Cook until brown and tender. Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or cook on top of stove, covered, at 350° for 1 hour. Add eggplant, cover and bake for 30 minutes longer. Meanwhile, in large bowl, stir together flour and baking powder. Cut in margarine until like crumbs. Stir in 1/3 cup sour cream and skim milk. On lightly floured board, knead dough 8-10 times. Roll or pat to 1/2" thick. Cut with 2" biscuit cutter into 10-12 circles. Remove stew from oven or stove top. Increase temperature to 425°. Discard bay leaf. Combine 1/3 cup sour cream and flour. Stir into stew. Brush biscuits with milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake, uncovered, for 20-25 minutes until golden. Can dust with thyme. Last step with biscuits on top, must be done in oven. MC formatting by bobbi744@sojourn.com