Beef Pot Pie Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings8
HealthyHigh Protein
Ingredients
| 2 pounds round steak, cut in 1-inch cubes | ||
| Flour | ||
| 4 tablespoons olive oil or salad oil | ||
| Butter | 2 Tablespoon | |
| Garlic | 4 Clove (5gm), unpeeled | |
| 1 pound mushrooms, cut in halves | ||
| Green chilies | 1 Can (10oz), minced | |
| Marjoram | 1/4 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
| 1 cup red table wine or beef consomme | ||
| Wine vinegar | 1 Tablespoon | |
| Artichoke hearts | 2 Cup (16 tbs) | |
| Parmesan biscuit crust | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle meat with salt and pepper; roll in flour.
In a large heavy frying pan combine oil and butter with garlic.
Brown meat.
Set meat aside, and discard garlic.
Add mushrooms to pan; cover and simmer for about 7 minutes.
Add chilies.
Return meat to pan; add marjoram, dill weed, wine, and vinegar; cover and simmer very slowly for 1 1/2 hours, stirring occasionally.
Add artichokes.
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.
In a large heavy frying pan combine oil and butter with garlic.
Brown meat.
Set meat aside, and discard garlic.
Add mushrooms to pan; cover and simmer for about 7 minutes.
Add chilies.
Return meat to pan; add marjoram, dill weed, wine, and vinegar; cover and simmer very slowly for 1 1/2 hours, stirring occasionally.
Add artichokes.
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.
Chef
