Serves: 4
Total Calories: 628

1/3 cup flour
2 pounds beef round steaks trimmed and cubed
1 cup onion chopped
3 tablespoons lard
1 1/2 cups water
1 cup celery chopped leaves
2 tablespoons Worcestershire sauce
1 teaspoon each dried marjoram and thyme leaves, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper
Lard Pastry dough
1 tablespoon milk

Place flour in a plastic bag add beef, a few cubes at a time, and shake until beef is well coated.

In a 5-quart Dutch oven over medium-high heat, brown beef and onion in lard, stirring frequently, until beef is no longer pink inside and onions are limp. Add water, celery leaves, Worcestershire sauce, marjoram, thyme, salt and pepper. Over high heat, bring to a boil reduce heat to low, cover and simmer for 1 1/2 hours or until meat is tender.

Preheat oven to 450°. Pour hot meat mixture into a 1-quart casserole. On a lightly floured surface, roll dough to a circle 1/2 to 1 inch larger than casserole. Place on top of casserole dish. Trim pastry and flute edge cut slits to permit steam to escape during baking. Cut leaf shapes from the leftover dough. Brush milk on crust arrange shapes on top of pie. Bake for 15 to 20 minutes or until crust is golden brown.

Nutritional Facts:

Serves: 4
Total Calories: 628
Calories from Fat: 294

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