Steak And Vegetable Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Dutch | Beef, Casseroles, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Round steak, cubed |
| 1/4 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1 | c | Regular strength beef broth |
| 1 | Medium potato | |
| 2 | Medium carrots | |
| 1 | Small onion, minced | |
| 1 | Egg optional |
INSTRUCTIONS
Peel and cut potato in 1/2 inch dice. Peel and slice carrots. If using egg, beat with 1 Tbsp water. Mix flour, salt and pepper. Put in plastic bag with cubed steak. Shake until meat is coated. Save any remaining flour. Heat large skillet or Dutch oven with a little butter. Add meat. Cook, stirring frequently until browned. Stir in reserved flour. Drain mushroom liquid into a measuring cup. Add broth to measure 1 cup. Add to meat. Bring to a boil. Cover. Simmer, stirring frequently for 1 hour or until meat is tender. Add more broth if beef becomes dry. Turn into a 9- inch pie plate. Distribute mushrooms, potato, carrots and onion evenly over meat. Add 1/2 cup broth. Roll 2/3 of pastry in circle 1/2-inch larger than pie plate. Put on top of filling. Cut steam vents. Brush with water-egg mixture. Roll out remaining pastry and cut decorative shapes to arrange on pie. Bake at 400F for 35 - 40 minutes or until browned. ** Flaky Pastry: In medium bowl, mix 1 1/2 cups all-purpose flour and 1/4 tsp. salt. Cut in 1/2 cup shortening until small particles are formed. Mixing with fork, gradually stir in 5 Tbsp. cold water or enough to hold particles together. Roll into a ball, wrap in plastic and chill while preparing filling. Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 485
Calories From Fat: 288
Total Fat: 32.1g
Cholesterol: 127mg
Sodium: 425.3mg
Potassium: 812.5mg
Carbohydrates: 26.2g
Fiber: 3.4g
Sugar: 2.8g
Protein: 23.3g