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  Hot roll mix package 1 (1 Package)
  Sliced celery 1⁄2 Cup (8 tbs)
  Sliced carrots 1⁄3 Cup (5.33 tbs)
  Vegetable oil 1 Tablespoon
  Tomato paste 3 Tablespoon
  Canned condensed onion soup 1 Can (10 oz)
  Dry red wine 1⁄2 Cup (8 tbs)
  Tarragon leaf 1⁄2 Teaspoon, crumbled
  Bay leaf 1
  Ground cloves 1 Dash
  Frozen cut green beans package 10 Ounce (1 Package)
  All purpose flour 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Canned anchovy fillets 2 Ounce (1 Can)
  Stuffed green olives 1⁄2 Cup (8 tbs)
  Cooked beef slice 8
  Egg 1 , slightly beaten

1. Prepare roll mix let rise 45 minutes.
2. Meanwhile, saute celery and carrots in oil, in a large skillet, 10 minutes. Stir in tomato paste; cook, stirring constantly, 1 minute. Add onion soup, wine, tarragon, bay leaf, cloves and green beans. Cover; simmer 5 minutes. Remove bay leaf. Combine flour and water in a small bowl; blend until smooth. Pour into skillet; cook, stirring constantly, until the sauce thickens and bubbles 3 minutes. Stir in anchovies and olives.
3. Pour half of sauce into 13x9x2-inch baking dish. Arrange the beef slices in dish. Top with remaining sauce.
4. Turn dough out onto lightly floured board. Knead a few times. Roll to a 15x10-inch rectangle. Place on beef mixture; trim overhang to 1 inch; turn under and flute edges. Cut several slits in center for steam to escape. Brush with egg.
5. Bake in moderate oven (375°) 25 minutes, or until pastry is golden-brown.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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