Savory Beef Pie
|Lean beef stew meat||1 1⁄2 Pound, cubed|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Red wine||1 1⁄2 Cup (24 tbs)|
|Canned whole onion||8 Ounce|
|Frozen peas||1 Cup (16 tbs)|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Pastry mix||100 Gram|
Dredge meat in flour mixed with salt, pepper, mustard and paprika.
Brown slowly in shortening.
Add wine; heat to boiling.
Turn into baking dish.
Cover closely and bake in 300-degree oven for 1 hour and 30 minutes, 2 hours or until beef is tender.
Drain onions; separate peas.
Stir cornstarch into sour cream.
Combine onions, peas and sour cream with meat, mixing lightly.
Prepare pastry mix according to package directions; roll to fit top of dish.
Cut a few slashes in pastry to allow steam to escape.
Fit over dish, fluting edges.
Bake in 400-degree oven for 20 to 25 minutes, until pastry is browned.