Steak_and_Onion_Pie.jpg

Steak and Onion Pie

Privacy Level: Open (White)
Date: 1965 [unknown]
Location: Kent, Ohio, USAmap
Surname/tag: Shaw
Profile manager: Tom Shaw private message [send private message]
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Steak and Onion Pie

This is an updated version of one of our family's favorite recipes, created by my Mom back in 1965 to satisfy the gargantuan appetite of my Dad and a pack of five hungry children...this is real stick-to-your-ribs comfort food...enjoy!

INGREDIENTS
1 lb. round steak or stew beef, cut into ½-inch cubes
¼-cup flour
3-tbsp. butter or margarine
1 cup beef broth
½-tsp. salt
½-tsp. ground black pepper
½-tsp. powdered ginger
¼-tsp. ground allspice
One 15-oz. jar Holland-style onions (Aunt Nellie’s), lightly drained
One 15-oz. can mushroom stems and pieces, drained
One 15-oz. cans diced potatoes, drained
Wax paper
Deep-dish pie shell in aluminum pan, frozen (Pillsbury Pet-Ritz)
Regular pie shell in aluminum pan, frozen (Pillsbury Pet-Ritz)

DIRECTIONS
Place the cubed beef and flour into a paper or plastic bag and shake to coat the cubes. Melt butter or margarine in a large saucepan or stock pot, then add the beef and any remaining flour. Brown the beef, then add the broth. Cook on medium heat to thicken the mixture, then add the spices, onions, mushrooms and potatoes. The onions are more flavorful if left whole, but can be chopped or minced in a food processor, if desired. Cook the mixture on low heat for 20-30 minutes to thicken and blend flavors. While the mixture is simmering, thaw the pie shells. The pie filling mixture is placed in the deep-dish shell, so it can be thawed as is, in the pan. The regular pie shell should be turned upside down on a sheet of wax paper during thawing. When fully thawed, remove the pan and flatten the shell, repairing breaks or tears around the edges. Place the pie filling mixture in the deep-dish shell and cover it with the top crust. The easiest method for getting the top crust in place is to leave it stuck on the wax paper, positioning it near the edge of the pie and flipping it over onto the top of the pie, then peeling the wax paper off. When the top is in place, pinch the two crusts together to seal around the edges. Pierce vent holes in the top and bake in a 400° oven for 40-45 minutes until the crust is brown around the edges. The pie can be refrigerated, which thickens the beef filling mixture, and makes a great entrée at pot-luck meals or parties. Doubling this recipe is highly recommended, as the pies are even better as leftovers the next day!

Submitted by Tom Shaw on May 12, 2014





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Categories: Entrees