Beef And Vegetable Pot Pie Mccalls Cooking School Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF-AND-VEGETABLE POT PIE (MCCALL'S COOKING SCHOOL)



Beef-And-Vegetable Pot Pie (Mccall's Cooking School) image

Beef and Vegetable pot pie topped with a lattice crust made from refrigerated biscuits. Serve with a salad.

Provided by Diane C 2

Categories     Pot Pie

Time 3h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 20

3 lbs boneless beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 garlic clove, crushed
1 (10 1/2 ounce) can condensed beef consomme, undiluted
1 (8 ounce) can tomato sauce
2 teaspoons salt
1/2 teaspoon dried thyme leaves
6 whole black peppercorns
1 bay leaf
1 teaspoon Worcestershire sauce
water
12 small white onions, peeled
1 lb carrot, pared and cut into 1-inch chunks
4 medium potatoes, pared and cut into 1-inch chunks
1 (10 ounce) package frozen green beans
1 cup frozen green pea
1/2 cup all-purpose flour
1 (9 1/2 ounce) package ready-to-bake refrigerated buttermilk flaky biscuits
1 egg yolk, beaten with
1 tablespoon water

Steps:

  • Wipe beef cubes with damp paper towels; discard excess fat. In hot oil in 6-quart Dutch oven or heavy kettle, over medium heat, brown one-third of beef cubes at a time until browned on all sides. Remove from pot and repeat until all beef is browned. Remove all beef from pot.
  • Add garlic to drippings in pot; saute 1 minute. Return all beef to pot; add undiluted consomme, tomato sauce, salt, thyme, peppercorns, bay leaf, Worcestershire sauce and 1 1/3 cups water. Bring to a boil; reduce heat, cover pot and simmer for 1 hour. Remove bay leaf.
  • Add whole onions to meat mixture; cover pot and simmer for 30 minutes longer. Add carrots and potatoes to meat mixture; simmer about 30 minutes longer or until they are tender. Add frozen beans; cook 4 to 5 minutes. Add frozen peas; cook 4 minutes longer. Preheat oven to 400°F.
  • With a slotted spoon, remove meat and vegetables to a 3-quart casserole. Strain liquid into a 4-cup measure; skim off and discard fat. You should have 2 cups liquid left. (Add water if needed.) Return liquid to Dutch oven. In a small bowl, gradually blend flour with 1 cup water.
  • Stir flour mixture into liquid; bring to a boil over medium heat, stirring constantly with a wooden spoon until gravy thickens. Pour over meat mixture in casserole. Place in oven; bake 25 minutes. Meanwhile, remove biscuits from package; roll one to make a 10-inch-long rope.
  • Repeat with other biscuits to make a total of 7 ropes; place on meat mixture in casserole to form a lattice. Place remaining 3 biscuits alongside. Brush ropes with egg-yolk mixture and bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 589, Fat 16.8, SaturatedFat 5.9, Cholesterol 133, Sodium 1435.4, Carbohydrate 65.7, Fiber 8.8, Sugar 12.1, Protein 46.7

BEEF ROULADES WITH VEGETABLES



Beef Roulades With Vegetables image

Try this for a sophisticated and flavorful one-dish meal: Thin slices of round steak (pounded and flattened with a wooden mallet) are stuffed and rolled with a parsley, onion and caper filling, then browned and simmered in beef broth and sherry with onions and carrots. This dish is even better the next day, so make it ahead, refrigerate and heat it up just in time for your dinner party. McCalls Cooking School.

Provided by Olha7397

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 20

3 lbs round steaks (8 slices, 1/8 inch thick and about 6 by 4 inches)
salt
pepper
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups finely chopped onions
2 cups finely chopped parsley
2 tablespoons capers
4 slices bacon, halved
2 tablespoons salad oil
2 tablespoons butter or 2 tablespoons margarine
1 lb white pearl onion, peeled (about 12)
2 (10 3/4 ounce) cans condensed beef broth, undiluted
1 1/2 cups dry red wine (divided)
1/2 cup sherry wine
2 bay leaves, crumbled
1 lb baby carrots, pared and halved lengthwise (about 8)
chopped parsley

Steps:

  • Wipe beef with damp paper towels.
  • If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet.
  • Sprinkle beef slices lightly with salt and pepper.
  • On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper.
  • MAKE FILLING: In 2 Tablespoons hot butter in small skillet, sauté chopped onion until golden—about 5 minutes.
  • Remove from heat; add 2 cups parsley and the capers.
  • Mix well.
  • On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling.
  • Fold over 1/2 inch on narrow sides.
  • Roll up from wide end.
  • Tie with twine.
  • Roll in seasoned flour; reserve leftover flour.
  • In 6-quart Dutch oven, heat Oil and Butter.
  • Brown roulades, a few at a time, on all side—1/2 hour in all.
  • Remove roulades as browned.
  • Add whole onions to Dutch oven; brown on all sides.
  • Remove.
  • Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves.
  • Bring to boiling; reduce heat; simmer, covered, 1 hour.
  • Add onions and carrots, and simmer 1/2 hour, or until tender.
  • With slotted spoon, lift out roulades; place on tray.
  • Remove twine.
  • In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth.
  • Stir into liquid in Dutch oven.
  • Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth.
  • Replace roulades in Dutch oven.
  • If not serving at once, cool, then refrigerate, covered.
  • TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
  • If sauce seems too thick, stir in a little more red wine.

Nutrition Facts : Calories 566, Fat 21.2, SaturatedFat 8.2, Cholesterol 119.9, Sodium 1035.8, Carbohydrate 24.9, Fiber 3, Sugar 7.5, Protein 46

More about "beef and vegetable pot pie mccalls cooking school recipes"

BEEF AND VEGETABLE POTPIE - BIGOVEN.COM
beef-and-vegetable-potpie-bigovencom image
Web Combine constarch and 2 T water in a small bowl; stir with a whisk. Add to the pan; cook 1 min, stirring constantly. Spoon beef mixture into an 11 x 7 baking dish coated with cooking spray.Separate breadstick dough into …
From bigoven.com
See details


MCCALL'S COOKING SCHOOL RECIPE CARD: MEAT 20 - PERFECT …
Web This is a Replacement Original, Glossy, Full-Color, Two-Sided Recipage or Recipe Card from the 576 Cards in this Three-Volume popular McCall's Cookbook. As a reminder, …
From amazon.com
Author See Editor
Format Paperback
See details


54 MCCALL COOKING SCHOOL RECIPES IDEAS - PINTEREST
Web Oct 30, 2017 - Explore Dolores Aviles's board "McCall Cooking School Recipes", followed by 550 people on Pinterest. See more ideas about recipes, cooking, cooking school.
From pinterest.com
See details


MCCALL'S COOKING SCHOOL RECIPE CARD: MAIN DISHES 36 - BEEF-AND ...
Web McCall's Cooking School Recipe Card: Main Dishes 36 - Beef-And-Vegetable Pot Pie (Replacement McCall's Recipage or Recipe Card For 3-Ring Binders) [Langan, …
From amazon.com
See details


MCCALL'S COOKING SCHOOL RECIPE CARD: MAIN DISHES 36 - BEEF-AND ...
Web We also have replacement McCall's Special Tabbed Dividers for this Cookbook (Full 18-Tab Sets) and replacement McCall's Printed 3-Ring Binders available. As a reminder, this 3 …
From abebooks.de
See details


BEST BAKING RECIPES | MCCALL'S
Web Here are some of McCall's favourite Recipes and Tips for you to try. Gingerbread Cookies & Houses QUICKVIEW. Royal Icing for Cookies & Gingerbread Houses QUICKVIEW. …
From mccalls.ca
See details


MCCALL'S COOKING SCHOOL RECIPE CARD: MAIN DISHES 36
Web Free Download McCall's Cooking School Recipe Card: Main Dishes 36 - Beef-And-Vegetable Pot Pie (Replacem EBOOK. Free Download Thing of Beauty: The Tragedy of …
From sites.google.com
See details


MCCALL'S COOKING SCHOOL RECIPE CARD: MAIN DISHES 36
Web McCall's Cooking School Recipe Card: Main Dishes 36 - Beef-And-Vegetable Pot Pie (Replacement McCall's Recipage or Reci by Langan, Marianne / Wing, Lucy (Editors) ...
From biblio.com
See details


MCCALLS PERFECT POT ROAST | RECIPELAND
Web 1 lb small onions. 3 Tbls flour. 1.Brown meat in oil, butter and sliced onion, browning on all sides – about 20-25 minutes. 2.To dripping add garlic, thyme, oregano, bay leaf and …
From recipeland.com
See details


MCCALL'S COOKING SCHOOL RECIPE CARD: MAIN DISHES …
Web Columbus, Ohio: McCall Publishing - Field Publications. Fine. 1986. First Edition : First Printing . Soft Cover. Vol. 10.36: KB#009135: Need to complete your Cookbook Set or …
From biblio.com
See details


MCCALL'S COOKING SCHOOL RECIPE CARD: MAIN DISHES 36 - BEEF-AND ...
Web Vol. 10.36: KB#009135: Need to complete your Cookbook Set or replace some favorites? This is a replacement Original, Glossy, Full-Color, Two-Sided Recipage or
From keenerbooks.com
See details


Related Search