Recipe by Julia Lynn
This is from the March '10 Everyday with Rachael Ray. Great, comforting weeknight meal in less than 30 minutes. I'm sure it would work with chicken as well. Serve with a salad and dinner is on the table in no time.
- 29.58 ml extra virgin olive oil
- 303.90 g skirt steaks or 303.90 g flat-iron steak, thinly sliced on an angle and cut into pieces
- 29.58 ml butter
- 8 white mushroom caps, sliced
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 14.79 ml flour
- 118.29 ml beef stock
- 118.29 ml frozen peas
- 29.58 ml Worcestershire sauce
- 1 package prepared pie crust, 2 pieces
- 1 egg, lightly beaten
Directions See How It's Made
- Preheat the oven to 425. In a medium skillet, heat the oil over medium-high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate.
- Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes.
- Sprinkle in the flour and cook, stirring, for one minute.
- Stir in the beef stock, peas, and Worcestershire sauce.
- Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes. Season with salt and pepper; remove from the heat.
- Unroll the piecrusts and halve them. Divide the cooled meat among 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border.
- Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork.
- Brush the tops of the dough with more of the egg and transfer the pies to a parchment lined baking sheet.
- Bake until golden-brown, about 10 minutes.