Beef Pot Pie
|Round steak||2 Pound, cut into 1 inch cubes|
|Olive oil/Salad oil||4 Tablespoon|
|Garlic||4 Clove (20 gm), unpeeled|
|Mushrooms||1 Pound, cut in halves|
|Canned green chilies||4 Ounce, seeded and minced (1 Can)|
|Dill weed||1⁄2 Teaspoon|
|Red table wine/Beef consomme||1 Cup (16 tbs)|
|Wine vinegar||1 Tablespoon|
|Cooked artichoke hearts||2 Cup (32 tbs) (Or Bottoms)|
|Parmesan biscuit crust||1|
Sprinkle meat with salt and pepper; roll in flour.
In a large heavy frying pan combine oil and butter with garlic.
Set meat aside, and discard garlic.
Add mushrooms to pan; cover and simmer for about 7 minutes.
Return meat to pan; add marjoram, dill weed, wine, and vinegar; cover and simmer very slowly for 1 1/2 hours, stirring occasionally.
Pour this mixture into a deep 2 to 2 1/2 -quart casserole.
Top with Parmesan biscuits and bake in a hot oven (400°) for 10 to 15 minutes, or until biscuits are well browned.