Steak And Vegetable Pie Recipe
Summary
Main IngredientVegetable
Ingredients
| 1 1/2 pounds boneless beef sirloin steak, cut into 3/4-inch pieces | ||
| Cooking oil | 2 Tablespoon | |
| Beef broth | 1/2 Cup (16 tbs) | |
| 1/4 cup dry white wine or beef broth | ||
| Garlic | 2 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Dried marjoram | 1 1/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| 2 medium parsnips, peeled and cut into | ||
| 1/2-inch pieces | ||
| Carrots | 2 Small, thinly sliced | |
| 1 medium green or red sweet pepper, cut into 1/2-inch pieces | ||
| Onion | 1 Medium, chopped | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| 1 cup light cream or half and half | ||
| 3/4 cup loose-pack frozen peas | ||
| 1 refrigerated unbaked piecrust (1/2 of a 15-ounce package) | ||
| Egg | 1 , beaten | |
| Water | 1 Tablespoon | |
Directions
In a large skillet cook meat, half at a time, in oil until brown.
If needed, drain off fat.
Return all of the meat to skillet.
Stir in broth, wine, garlic, bay leaf, marjoram, salt, and pepper; bring to boiling.
Reduce heat, cover, and simmer for 10 minutes.
Remove bay leaf.
Meanwhile, in a large saucepan melt butter.
Add parsnips, carrots, pepper pieces, and onion.
Cook and stir until onion is tender.
Stir in flour.
Add cream all at once.
Cook and stir until thickened and bubbly.
Stir in the meat mixture; stir in peas.
Heat through.
Transfer to a 1 1/2-quart casserole.
Unfold refrigerated crust.
Prick crust a few times with a fork.
Place on top of meat mixture.
Trim to 1 inch beyond edge of casserole.
Fold under extra pastry; crimp edge to side of casserole.
In a small bowl stir together egg and water.
Brush over crust.
If desired, use pastry scraps to make small vegetable decorations.
Place decorations on top of crust.
Brush decorations with egg mixture.
If needed, drain off fat.
Return all of the meat to skillet.
Stir in broth, wine, garlic, bay leaf, marjoram, salt, and pepper; bring to boiling.
Reduce heat, cover, and simmer for 10 minutes.
Remove bay leaf.
Meanwhile, in a large saucepan melt butter.
Add parsnips, carrots, pepper pieces, and onion.
Cook and stir until onion is tender.
Stir in flour.
Add cream all at once.
Cook and stir until thickened and bubbly.
Stir in the meat mixture; stir in peas.
Heat through.
Transfer to a 1 1/2-quart casserole.
Unfold refrigerated crust.
Prick crust a few times with a fork.
Place on top of meat mixture.
Trim to 1 inch beyond edge of casserole.
Fold under extra pastry; crimp edge to side of casserole.
In a small bowl stir together egg and water.
Brush over crust.
If desired, use pastry scraps to make small vegetable decorations.
Place decorations on top of crust.
Brush decorations with egg mixture.
Chef
