"Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust."
NGREDIENTS
* 1 refrigerated pie crust
* 2 cups diced cooked potatoes
* 1 (10 ounce) package frozen mixed vegetables, thawed
* 1 1/2 cups diced cooked beef
* 1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
* 1/3 cup water
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dried thyme leaves, crushed
DIRECTIONS
1. Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
3. Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.
4. Bake for 35 minutes or until hot and the crust is golden brown.
FOOTNOTES
*
Time-Saving Tip:
*
To thaw the vegetables, microwave on HIGH for 2 minutes.
Saturday, December 27, 2008
Easy Beef Pot Pie
Beef Pot Pie III
"I couldn't find a recipe for beef pot pie so I made my own and it is great for those cold night. This is delicious!"
INGREDIENTS
* 1 pound sirloin steak, cubed
* salt to taste
* ground black pepper to taste
* 1 (14 ounce) can beef broth
* 3 large carrots, diced
* 3 potatoes, cubed
* 1 cup frozen green peas, thawed
* 3 tablespoons cornstarch
* 1/3 cup water
* 2 (9 inch) refrigerator pie crusts
DIRECTIONS
1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Beef Pot Pie II
"This recipe is great for leftover beef roast! Mmm, beefy!"
INGREDIENTS
* 2 peeled and cubed red potatoes
* 3/4 cup carrots, cubed
* 1/4 cup chopped onion
* 1 3/4 cups diced cooked beef
* 2 (12 ounce) jars beef gravy
* 1 teaspoon beef bouillon granules
* 1 teaspoon Beau Monde ™ seasoning
* salt and pepper to taste
* 1 cup buttermilk baking mix
* 1/2 cup milk
* 1 egg
DIRECTIONS
1. Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
4. In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
5. Bake in preheated oven 25 to 30 minutes, until crust is golden.
Beef Pot Pie I
"This recipe has everything - beef and vegetables in a thick, savory sauce served up in pie pastry. Nothing in the frozen food isle comes close to this recipe!"
INGREDIENTS
* 1 (17.5 ounce) package frozen puff pastry, thawed
* 4 tablespoons olive oil
* 1 cup chopped onion
* 1 teaspoon minced garlic
* 1 cup raw porcini mushrooms
* 1 cup chopped carrots
* 1/2 cup chopped celery
* 1 potato, diced
* 1 pound beef tenderloin, cubed
* 1 bay leaf
* 1 teaspoon dried oregano
* 1 cup dry Marsala wine
* 2 tablespoons chopped fresh parsley
* 1 egg white
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
3. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
4. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Easy Beef Pie
"An easy to make beef and vegetable pie recipe to fill your tummy on a cold winter day."
INGREDIENTS
* 1 tablespoon vegetable oil
* 1/2 pound cubed beef chuck roast
* 1 cup red wine
* 1 (10.5 ounce) can beef gravy
* 1 (15 ounce) can mixed vegetables
* 2 (9 inch) pie crusts
* 1 egg white
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium saucepan over medium heat; saute the stew meat for 10 minutes, or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.
3. Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes. Pour mixture into one pastry shell. Cover with second pastry shell, sealing edges and cutting steam vents in top. Brush edges with egg white. Place pie on a baking sheet.
4. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Beef Bourguignon II
"Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole."
INGREDIENTS
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 pounds cubed stew meat
* 4 tablespoons butter
* 1 onion, chopped
* 2 carrots, chopped
* 1 clove garlic, minced
* 2 cups red wine
* 1 bay leaf
* 3 tablespoons chopped fresh parsley
* 1/2 teaspoon dried thyme
* 1 (6 ounce) can sliced mushrooms
* 1 (16 ounce) can canned onions
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DIRECTIONS
1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Beef Semur
Ingredients:
1 lb beef,
6 pieces candle nut,
5 cm of ginger,
5 pieces of shallots,
3 pieces of garlic,
salt,
pepper,
soy sauce.
Direction:
* Slice beef thinly
* Peel shallots and garlic, slice thinly
* Slice ginger and grind candle nut
* Brown shallots, garlic, ginger, and candle nut
* Put in beef and mix them evenly
* Add salt and pepper
* Add 2-3 cups of water so beef will cook evenly