Recipe by Baby Kato
This dish is worth the extra effort, I hope you enjoy it as much as we did. The homemade buttermilk biscuits are light, tender and fluffy, a great accompaniment for the meat and veggies that are blanketed in a flavorful gravy. Make sure that the biscuits are cooked to your liking before removing from the oven. Please note: The 1 hour marinating time is included in the preparation time.
Top Review by ElizabethKnicely
Baby Kato, this recipe is amazing! I made two "Pies" for Father's Day and won rave reviews from my husband and brother-in-law's, who really appreciated the fancier "potpie" as they called it. I will definitely be saving this one for other family occasions. Thank you for uploading! Made for Went To The Market tag game - Spring 2013.
- 1 cup Pepsi
- 1 1⁄2 lbs boneless round steak, cut 1 1/2-inch pieces
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 medium sweet onion, thinly sliced
- 3 garlic cloves, minced
- 1⁄4 teaspoon dry mustard
- 3 tablespoons flour
- 1 1⁄4 cups dry red wine
- 2 cups beef broth (made with 2 pkgs Knorr beef oxo boullion and water)
- 2⁄3 cup ketchup
- 3⁄4 teaspoon herbes de provence
- 1⁄2 large green pepper, chopped 1 inch piece
- 12 medium button mushrooms, quartered
- 1 large carrot, thinly sliced
- 2 cups white flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 2 teaspoons maple syrup
- 1⁄2 teaspoon salt
- 1 teaspoon dried oregano
- 8 tablespoons butter, cold
- 3⁄4 cup buttermilk, cold
Directions See How It's Made
- Marinate the round steak in Pepsi for 60 minutes in fridge, drain well and pat meat dry.
- For the PotPie filling: Start by seasoning the prepared steak with salt and pepper.
- Then add the oil to a frying pan and heat, when the pan is hot brown the meat really well for 2 - 3 minutes.
- Stir in the onion, garlic and dry mustard and sauté for 2 - 3 minutes, next sprinkle flour over the mixture and stir for 1 minute.
- Add the wine, broth, ketchup and the herbs de province together, mix well and add to pan with steak and onion mixture, bring to a boil and cook until thickened about 3 minutes.
- Then cover pan, lower heat and simmer for 2 hours, stirring often to keep bottom from sticking and burning. If necessary add extra water a little at a time.
- Next, add the green pepper, mushrooms and carrots to the pot, simmering on low heat for another hour.
- When ready, preheat oven to 400 degrees F.
- In a large bowl, put flour, baking powder, baking soda, salt, and oregano, mix well.
- Add the butter and blend gently by hand until mixture resembles coarse crumbs.
- Next, add the buttermilk and maple syrup together, then add to flour mixture making sure not to over-stir. The dough should be slightly moist and soft but not sticky.
- Roll the dough out on a floured surface and form into a ball.
- Now, roll out the dough to a 1 1/2 inch thickness and using a pastry cutter or if you prefer a 2 ½” glass, cut out biscuits.
- When the filling is ready pour it into a baking dish and immediately top with the biscuits.
- Bake in a 400 degree oven for 15 minutes.