Preparation:
In a large skillet, heat oil. Brown meat well on all sides. Add onions; saute 3 minutes. Add flour; cook until onions are tender, stirring often. Add tomatoes, water, tomato paste, sugar, salt, pepper, and Worcestershire sauce. Cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Add mushrooms and sour cream. Cook over low heat 5 minutes or until heated through; do not boil. Place meat mixture in a 2-quart casserole. Arrange sour cream puffs on top. Brush half and half on puffs. Sprinkle with sesame seed. Bake uncovered, at 425~F. for 20 to 25 minutes.
SOUR CREAM PUFFS:
Sift flour, baking powder and salt into a mixing bowl. Cut in shortening with a pastry blender or two knives until consistency of fine crumbs. Add sour cream; blend with a fork until a stiff dough forms. Gather into a ball. Roll out dough on a floured surface to 1/2-inch thickness. Cut out 6 to 8 rounds with a 2 1/2-inch biscuit cutter. Cut out 6 to 8 rounds with a 1-inch biscuit cutter. Top each larger round with a smaller round. |
