Beef Pot Pie
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
sirloin steak -- trimmed and cubed |
|
2 |
tablespoons |
all-purpose flour |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/2 |
teaspoon |
allspice |
|
1/4 |
cup |
red wine |
|
1/2 |
cup |
Spicy Tomato Juice (see recipe) or V-8® vegetable juice |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
1/4 |
teaspoon |
marjoram |
|
1 |
cup |
Yukon Gold potatoes -- cubed |
|
1 |
large |
carrot -- diced |
|
1 |
stalk |
celery -- diced |
|
1 |
small |
onion -- diced fine |
|
1 |
pie crust (9 inch) |
|
|
1 |
tablespoon |
vegetable oil |
|
1 |
whole |
bay leaf |
| Mix flour, salt, pepper, and allspice together. Dredge the meat in flour mixture. Keep extra flour mixture. Heat oil in large skillet. Brown the meat. Add wine, tomato juice, Worcestershire, bay leaf, and marjoram. Bring to a simmer and cover and cook for about 1 to 1 1/2 hours or until meat is almost tender. Raise heat and bring sauce to boiling. Add the remaining flour and stir into sauce. Add vegetables and stir until sauce thickens. Simmer for 1/2 hour stirring frequently to keep sauce from burning. Heat oven to 400°F. Pour meat mixture into a casserole dish. Cover with pie dough and cut slits in top. Bake for 25 to 30 minutes or until golden brown. NOTES : You can use V-8® vegetable juice or tomato juice in place of the Spicy Tomato Juice. Makes 8 Servings. |
| Per Serving: 271 Calories; 16g Fat (53.3% calories from fat); 13g Protein; 18g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 281mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. |