|Beef tenderloin||3 Pound, cut into cubes|
|Flour||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Onion||2 Cup (32 tbs), sliced|
|Garlic||2 Clove (10 gm), crushed|
|Condensed consomme||2 Can (20 oz)|
|Water||1 Cup (16 tbs)|
|Bay leaf||1 , crumbled|
|Dry mustard||1 Tablespoon|
|Frozen peas||2 Cup (32 tbs)|
|Pie crust mix||1 Cup (16 tbs) (1/2 Recipe)|
|Freshly ground black pepper||To Taste|
Combine flour, salt and pepper in paper bag.
Shake beef cubes in bag with flour mixture to coat thoroughly.
Brown meat in oil in large saucepan.
Add onion and garlic to remaining oil.
Fry 10 minutes, stirring constantly.
Add meat, consomme, water and seasonings.
Bring to boil.
Cover and simmer for 1 1/2 hours.
Pour into casserole.
Top with pie crust, prepared as directed on package, rolled 1/8 inch thick.
Bake in hot (4250) oven 30 minutes, until crust is brown.
Calories 437 Calories from Fat 218
% Daily Value*
Total Fat 25 g37.9%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 76 mg25.3%
Sodium 773.1 mg32.2%
Total Carbohydrates 23 g7.6%
Dietary Fiber 1.7 g6.7%
Sugars 2.7 g
Protein 30 g60%
Vitamin A 9.3% Vitamin C 10.7%
Calcium 5.8% Iron 17.3%
*Based on a 2000 Calorie diet