Beef Pot Pie I Recipe

Ingredients
<br>- 1 (17.5 ounce) package frozen puff pastry, thawed
<br>- 4 tablespoons olive oil
<br>- 1 cup chopped onion
<br>- 1 teaspoon minced garlic
<br>- 1 cup raw porcini mushrooms
<br>- 1 cup chopped carrots
<br>- 1/2 cup chopped celery
<br>- 1 potato, diced
<br>- 1 pound beef tenderloin, cubed
<br>- 1 bay leaf
<br>- 1 teaspoon dried oregano
<br>- 1 cup dry Marsala wine
<br>- 2 tablespoons chopped fresh parsley
<br>- 1 egg white
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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.
<br>step 4: Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
<br>step 5: Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
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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
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.
step 4: Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
step 5: Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

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