Steak and Mushroom Pie
Served at Forepaugh's Restaurant in Saint Paul, Minnesota.
Servings: 8
Print Recipe
Ingredients
- 2 pounds sirloin steak or family steak, diced
- 1 cup Burgundy wine
- ¼ cup pure olive oil
- 1 teaspoon thyme
- 1 large onion, chopped coarsely
- 4 oz. flour
- 1 ½ cups broth (see below)
- 1 pound fresh mushrooms, cut into ¼ -inch cubes
- Butter for frying
- 1 package frozen pie crust dough
- 1 egg, beaten
Broth
- 1 teaspoon beef-flavored stock base
- 1 teaspoon ham-flavored stock base
- Water as directed on packaging
Instructions
- Put steak into a 2-inch-deep roasting pan. Cover with wine, oil, and thyme. Mix in chopped onions. Let stand for 30 minutes.
- Put the steak mixture in a 400° oven for 15 to 20 minutes, stirring every 5 minutes until the meat is evenly brown. Sprinkle on flour and stir. Return mixture to oven for 5 more minutes.
- Add broth, stir and return to the oven until the sauce is slightly thickened.
- Saute fresh mushrooms in butter until done, then add to meat and sauce. Place mixture in deep stoneware casserole.
- Roll out pie dough and cut to shape of casserole, leaving 8-inch space around sides of the dish. Refrigerate pie until ready to bake or return pie to 400° oven until crust is golden brown and sides of dish are bubbling.
