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INGREDIENTS
1-9” Pie Pastry
1 ½ pounds boneless buffalo sirloin steak, trimmed into ¾” pieces
2 Tbs cooking oil
½ cup beef broth
¼ cup dry red wine or bison broth
2 cloves garlic, minced
1 ¼ tsp dried marjoram, crushed
¼ tsp salt
2 medium potatoes peeled and cut into ½ inch pieces
2 Tbs butter
1 bag mixed vegetables (green beans, carrots, corn, peas)
1 onion, chopped (1/2 cup)
1/3 cup flour
1 cup half-and-half or light cream
1 beaten egg
DIRECTIONS
In a large skillet brown meat, stir in broth wine, garlic, marjoram, salt and pepper. Bring to boil. Add potatoes. Reduce heat; simmer covered for 10 minutes. In a large saucepan, melt butter, add vegetables and onion and cook until tender. Stir in flour. Add half-and-half; cook and stir until thickened. Stir in meat mixture, heat through. Transfer mixture into a casserole dish, set aside.
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Make sure pastry extends over casserole dish by at least 1:. Prick pastry a few time with a fork. Center pastry over top of casserole, trim 1” beyond edge, turn edges under and press gently to adhere to edge of casserole. Use pastry scraps to make decorations. Brush crust with beaten egg. Bake in a 400*F oven for 25-30 minutes or until crust is golden brown.
It’s that easy!
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