Savory Beef Pie Recipe
Ingredients
| Lean beef stew meat | 1 1⁄2 Pound, cubed | |
| Flour | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Shortening | 2 Tablespoon | |
| Red wine | 1 1⁄2 Cup (24 tbs) | |
| Canned whole onion | 8 Ounce | |
| Frozen peas | 1 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Commercial sour cream | 1⁄2 Cup (8 tbs) | |
| Pastry mix | 100 Gram |
Nutrition Facts
Serving size: Complete recipe
Calories 2509 Calories from Fat 868
% Daily Value*
Total Fat 98 g150.4%
Saturated Fat 39.1 g195.7%
Trans Fat 3.9 g
Cholesterol 345.5 mg115.2%
Sodium 4986.5 mg207.8%
Total Carbohydrates 165 g55.1%
Dietary Fiber 12.9 g51.7%
Sugars 20.1 g
Protein 168 g336.4%
Vitamin A 94.4% Vitamin C 60.9%
Calcium 86.2% Iron 90.1%
*Based on a 2000 Calorie diet
Directions
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 pack age 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.
Chef
