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1 lb of an inexpensive cut of steak, like round steak, cut into small cubes
1 celery stalk, chopped
1 medium onion, chopped
1 large carrot, chopped
3 small potatoes, pealed and chopped
2 tablespoons flour
2 cups water
2 beef bouillon cubes
1/2 teaspoon sugar
2 teaspoons Worchestershire Sauce
2 cloves garlic minced
1 teaspoon dried parsley
1/4 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen peas
1/2 cup frozen corn
1 refrigerated pie crust

Saute meat, celery and onions. Once meat is cooked through add carrots, potatoes and flour, stir well. When flour is well incorporated add water and stir well. Add bouillon cubes, sugar, Worchestershire sauce, garlic, parsley, dill, salt and pepper, simmer about 20 minutes. Add the corn and peas, stir well and transfer mixture to an oven safe casserole dish. Cover the top with the pie crust, trim the edges, vent the top with a few small slits and bake at 400 degrees for 30 to 40 minutes, until pastry is lightly browned and flaky.

Variation: Instead of pie crust for the top consider using biscuit dough for a thicker crust.

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