1 lb Round steak, cubed
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Pepper
1 c Regular strength beef broth
1 Medium potato
2 Medium carrots
1 Small onion, minced
1 Egg optional
Peel and cut potato in 1/2 inch dice. Peel and slice carrots. If using egg,
beat with 1 Tbsp water. Mix flour, salt and pepper. Put in plastic bag
with cubed steak. Shake until meat is coated. Save any remaining flour.
Heat large skillet or Dutch oven with a little butter. Add meat. Cook,
stirring frequently until browned. Stir in reserved flour. Drain mushroom
liquid into a measuring cup. Add broth to measure 1 cup. Add to meat.
Bring to a boil. Cover. Simmer, stirring frequently for 1 hour or until
meat is tender. Add more broth if beef becomes dry. Turn into a 9- inch
pie plate. Distribute mushrooms, potato, carrots and onion evenly over
meat. Add 1/2 cup broth. Roll 2/3 of pastry in circle 1/2-inch larger than
pie plate. Put on top of filling. Cut steam vents. Brush with water-egg
mixture. Roll out remaining pastry and cut decorative shapes to arrange on
pie. Bake at 400F for 35 – 40 minutes or until browned. ** Flaky Pastry:
In medium bowl, mix 1 1/2 cups all-purpose flour and 1/4 tsp. salt. Cut in
1/2 cup shortening until small particles are formed.
Mixing with fork, gradually stir in 5 Tbsp. cold water or enough to hold
particles together. Roll into a ball, wrap in plastic and chill while
preparing filling.
Yields
4 Servings