Serves: 6
Total Calories: 292
Sprinkle meat tenderizer over beef cubes according to instructions. Roll cubes in 2 tablespoons flour. Heat oil in a deep saucepan brown meat slowly. Add onion and cook until soft. Stir in remaining 1 tablespoon flour, salt, pepper, and Worcestershire sauce. Stir in water cook, stirring, until thickened. Cover and simmer 30 minutes. Add tomatoes, carrots, and potatoes. Cover cook 30 minutes longer until meat and vegetables are tender. Stir occasionally add a small amount of water if needed. Pour into a 10-inch pie plate. Roll pastry to fit top of pie plate. Make crosswise slits in center and fold corners back. Place over top of pie plate and flute edges. Bake in a preheated 425° F oven, 20 to 25 minutes or until crust is browned.
This Beef And Vegetable Pie recipe is from the Budget Cookbook. Download this Cookbook today.
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