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Beef And Vegetable Pie

Serves: 6

Print this Recipe


   Meat tenderizer
   1 pound beef round steaks cut in 1-inch cubes
   3 tablespoons flour
   1 1/2 tablespoons vegetable oil
   1/2 cup onions sliced
   1 teaspoon salt
   Freshly ground pepper to taste
   1/2 teaspoon worcestershire sauce
   1 cup water
   1 8-ounce can tomatoes whole
   3 carrots small, cut in 2-inch julienne strips
   2 potatoes medium pared and cut in 1-inch cubes
   Pastry for unbaked pie crust


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.


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