Serves: 4
Print this Recipe
1 tablespoon vegetable oil
1 onion medium, quartered and thinly sliced
1 clove garlic minced
1 16-ounce can tomatoes undrained, cut into pieces
1 cup beef broth
2 teaspoons chili powder or to taste
1 potato quartered and sliced
1 carrot large, thinly sliced
1/2 green bell pepper chopped
1/2 cup celery diced
1 1/2 cups beef cubed cooked
Salt and freshly ground pepper to taste
Corn Bread Topping (recipe follows)
Butter or margarine, softened
Corn Bread Topping:
3/4 cup buttermilk
1 egg
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup yellow cornmeal
1/4 cup flour
1/4 cup butter real, melted
* In small bowl, beat buttermilk, egg, sugar, salt, and baking soda together. Mix cornmeal and flour; stir into buttermilk mixture. Add melted butter, stirring just until blended. Spoon over top of meat mixture. Lightly grease 10-inch pie plate and set aside. In medium skillet, heat oil over medium heat and sauté onions and garlic until golden, stirring. Add tomatoes and juice, beef broth, and chili powder; simmer 20 minutes,stirring occasionally. Add potato, carrot, green pepper, and celery. Simmer, uncovered, for 20 minutes or until vegetables are tender. Stir in meat and heat through. Taste for salt and pepper and add more chili powder, if needed. Spread beef mixture in prepared pie plate and cover with Corn Bread Topping. Bake in preheated 400° F oven for 20 minutes or until corn bread is golden and tests done. Spread top with butter or margarine and serve immediately.
Texas Beef Pie With Corn Bread Topping comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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