Friday, January 22, 2010

Meat Pie

This is definitely a whole greater than the sum of its parts.   We are getting "Petite Sirloin" steaks at cheap prices.  A couple of those would work.  If you use less than a pound and a half of meat, reduce the wine accordingly.  I've been making this for years, and it never disappoints.  A garlic clove or two would not be amiss.

Grapeshot



Beef Pie

Cut 1 – 1½ pounds of lean chuck or round (can use sirloin) into cubes.  Blend ½ cup flour with salt and pepper and ½ t. dry mustard and ½ t. paprika (can used smoked).  Dredge the meat in the mixture.

In a skillet, brown meat on all sides in 2 T. bacon drippings, butter or oil or a combo thereof.  Add 1 ½ cups red wine and heat to boiling.  Turn the meat/wine mixture into a baking dish.  Cover and bake at 300 degrees for 1 ½ to 2 hours, depending on the toughness of the meat.  Cook until very tender.

Add to the pot some frozen (6-8 oz) pearl onions, 1 cup of frozen peas and ¼ lb. sautéed mushrooms.  Stir 2 teaspoons cornstarch into ½ cup sour cream.  Uncover the baking dish and combine the vegetable and sour cream mixtures with the meat. 

Either prepare a pie crust recipe and use ½.  or take a Pillsbury (for example) pie crust (in the dairy section) and unroll.  Thaw first if frozen.  Cut a few slashes in the crust to allow steam to escape, then fit over the top of the baking dish, fluting the edges.  

Bake at   400 degrees for about 20-25 minutes or until the pastry is nicely browned.  Serve at once from the baking dish.  Makes 4-6 servings. 

Serve with a green salad.      

Made it tonight in the kitchen with no sink, at least no functional sink.  Long story.  Alas, a whole quart of rancid bulgar wheat that expanded into a blockage down the garbage disposal.  Stoopid!!! 



Beef pie was delish.  Sooo good on this cold winter football Sunday.   Served it with a nice salad of lettuce, spinach, cherry tomato, cukes and avocado.  We always eat our veggies!  







 


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