Steak And Vegetable Pie
|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|
|Dried marjoram||1 1⁄4 Teaspoon, crushed|
|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|
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.
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.