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 ea Medium potato
2 ea Medium carrots
1 ea Small onion, minced
1 ea 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