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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A family favorite. This tastes best when made the night before so the flavors can meld. Ingredients:
12 tablespoons all-purpose flour, divided |
3 teaspoons salt |
1 teaspoon pepper |
2 lbs boneless beef round steak, cut into 1-inch pieces |
4 tablespoons vegetable oil |
1 cup chopped onion |
4 garlic cloves, minced |
4 1/2 cups water, divided |
2 tablespoons tomato paste |
1 teaspoon italian seasoning |
1 teaspoon dried basil |
2 bay leaves |
4 cups cubed cooked potatoes |
3 cups sliced cooked carrots |
4 tablespoons minced fresh parsley |
2 pastries for pastry for single-crust pie (9 inches) |
Directions:
1. In a plastic bag, combine 6 tablespoons flour, salt and pepper.
2. Add beef and shake to coat.
3. In a skillet, saute beef in oil until browned.
4. Add onion and garlic, cook and stir until onion is tender.
5. Add 1/2 cup water, stirring to scrape browned bits.
6. Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet.
7. Add bay leaf.
8. Bring to a boil.
9. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
10. Combine remaining flour and water until smooth and gradually stir into skillet.
11. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
12. Discard bay leaf.
13. Stir in potatoes, carrots and parsley.
14. Transfer to a greased 4-qt. baking dish.
15. On a floured surface, roll out pastry to fit dish.
16. Place over filling and flute edges.
17. Cut slits in top.
18. Bake at 425° for 25-30 minutes or until golden brown.
19. Let stand for 10 minutes.
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