Beef Stroganoff Pie Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

Steps:

• In large skillet, cook beef, mushrooms, and onions until beef is browned.
• Drain off fat, and add remaining Stroganoff ingredients, cooking over medium heat until cream cheese is melted.
• In bowl, stir together flour, dried onion flakes, salt, sugar, and pepper.
• Cut in butter and shortening until mixture is crumbly.
• With a fork, add egg and enough water until flour is moistened.
• Divide dough in half.
• On floured surface, roll dough into two 14 inch squares.
• Place one square into a 9 inch by 9 inch baking dish, trimming edges to 1/2 inch from rim of dish.
• Fill dough with Stroganoff ingredients and top with remaining dough square.
• Trim top crust to 1/2 inch from rim of dish, then roll both edges of dough under to form a rim inside of the baking dish.
• Crimp edges of dough and cut vent holes into surface of the pie.
• Mix egg wash ingredients together and brush over top and edges of the pie.
• Bake at 375 degrees for 35 to 45 minutes, or until crust is golden brown.
• Let stand for 5 minutes before serving.

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Steps:

• Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
• Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
• In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
• In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
• In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
• In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
• Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.

Steps:

• Prepare pie crust according to directions for 2 crust pie using 9 inch pie pan Heat oven to 375 In lge skillet, cook ground beef, onions& garlic until beef is browned.
• drain Stir in remaining ingredients except egg white.
• Mix well Pour into crust lined pan.
• top with remaining crust Seal& flute edges Cut slits in top crust-- Brush with egg white Bake at 375 for 45 to 55 minutes Let stand 10 minutes-- cut into wedges& enjoy.