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Steak And Vegetable Pie

Microwaverina's picture
Ingredients
  Boneless beef sirloin steak 1 1⁄2 Pound, cut into 3/4-inch pieces
  Cooking oil 2 Tablespoon
  Beef broth 1⁄2 Cup (8 tbs)
  Dry white wine/Beef broth 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Dried marjoram 1 1⁄4 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Parsnips 2 Medium, peeled and cut into 1/2 inch pieces
  Carrots 2 Small, thinly sliced
  Sweet pepper 1 Medium, cut into 1/2-inch pieces (Green / Red)
  Onion 1 Medium, chopped
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Light cream/Half and half 1 Cup (16 tbs)
  Loosely packed frozen peas 3⁄4 Cup (12 tbs)
  Refrigerated unbaked piecrust 7 1⁄2 Ounce (1 In Number, 1/2 Of A 15 Ounce Package)
  Egg 1 , beaten
  Water 1 Tablespoon
Directions

In a large skillet cook meat, half at a time, in oil until brown.
If needed, drain off fat.
Return all of the meat to skillet.
Stir in broth, wine, garlic, bay leaf, marjoram, salt, and pepper; bring to boiling.
Reduce heat, cover, and simmer for 10 minutes.
Remove bay leaf.
Meanwhile, in a large saucepan melt butter.
Add parsnips, carrots, pepper pieces, and onion.
Cook and stir until onion is tender.
Stir in flour.
Add cream all at once.
Cook and stir until thickened and bubbly.
Stir in the meat mixture; stir in peas.
Heat through.
Transfer to a 1 1/2-quart casserole.
Unfold refrigerated crust.
Prick crust a few times with a fork.
Place on top of meat mixture.
Trim to 1 inch beyond edge of casserole.
Fold under extra pastry; crimp edge to side of casserole.
In a small bowl stir together egg and water.
Brush over crust.
If desired, use pastry scraps to make small vegetable decorations.
Place decorations on top of crust.
Brush decorations with egg mixture.

Recipe Summary

Ingredient: 
Vegetable

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