BEEF-AND-VEGETABLE POT PIE (MCCALL'S COOKING SCHOOL)
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
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
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
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 goldenabout 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 side1/2 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
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