Beefy Sopaipillas

by Tiffany S.
from Virtuous Daughters, November 2014~Volume 14, Number 8

Bread--

• 4 c. flour                                           
• 2 tsp. baking powder                     
• 2 tsp. salt                                          
• 1/2 c. milk
• 1 c. water
• 3 tsp. olive oil

 
Filling--

• 2 lb. Beef                                           
• 2 slices onion, minced                   
• 1 tsp. salt & 1/2 tsp. pepper
  
• 1 tsp. garlic powder

 
Sauce--

• 1 c. chicken broth
  
• 2 cans (10 oz. each) condensed cream of chicken soup
• 1 tsp. onion powder

 
Bread: in a bowl, combine the first three ingredients, then the milk, water, and oil. Mix well, then knead on a floured surface 2-3 minutes. Cover and let rise 15 minutes. Divide dough into 16 equal pieces. Roll each piece into a circle. Fry each piece of bread, 2-3 minutes per side, in olive oil in skillet.

Filling: brown the beef and drain excess fat. Add onion, salt, garlic powder, and pepper.

Sauce: Place the broth, cream of chicken, and onion powder into a sauce pan. Cook on medium heat for 10 minutes or until hot, stirring frequently.

To assemble: Place the meat mixture on a piece of fried bread. Pour sauce on top, and then sprinkle with mozzarella cheese. Top with “Sautéed Red & Green Peppers,” (recipe below), if desired.

 
Sautéed Red & Green Peppers

• 2 sweet red peppers, cut into 1/4 inch strips
• 2 green peppers, cut into 1/4 inch strips
• 1 onion, sliced and separated into rings
• 1 clove garlic, minced
• 3 T. olive oil
• 1/2 tsp. salt
• 1/2 tsp. dried sweet basil
• 1/4 tsp. freshly ground pepper

 
Sauté first 4 ingredients in hot oil in large skillet just until tender. Stir in salt, basil, and pepper.