Steak and Mushroom Pie
"Easy, quick and very yummy. Give this a try! It works very well with venison and game meat. Prep time doesn't include marinating time, if used. Update: the amount of oil in this recipe has been changed, sorry for the origional typo! I do recommend marinating the beef in red wine."
photo by Baby Kato
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 4
ingredients
- 1 lb round steaks or 1 lb sirloin tip steak, seasoned
- 1 tablespoon oil
- 2 tablespoons butter, divided
- 1 lb fresh mushrooms, quartered
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 4 tablespoons flour
- 1⁄2 - 1 cup beef broth
- 2 tablespoons dry sherry
- 1 (16 ounce) package crescent rolls or (16 ounce) package biscuits
directions
- I like to marinate venison in some red wine for a couple hours, but this is not neccessary.
- Cut steak or roast in chunks, season to your taste, and brown in oil and 1 Tblsp butter.
- Reduce heat and saute mushrooms, onions, garlic, and thyme in the same pan until tender.
- Transfer meat and mushrooms to pie dish, leaving juices.
- To the drippings in skillet, add remaining 1 tablespoon butter, stir in flour and cook 2 minutes to form a roux.
- Stir in broth until a smooth gravy is formed.
- Stir in sherry.
- Pour over meat and mushrooms in pie dish and begin baking @ 400 for 30 minutes.
- Lay rolled up crescent rolls or biscuits on top and bake 15 minutes more or until browned.
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Reviews
-
My dh was in heaven. He couldn't rave about it or eat it fast enough. It was pretty yummy. Made as written using the beef broth option, I also added some garlic, and sweet onion and seasoned with herbs de province and salt and pepper. Quick, easy it doesn't get much better than this. Thanks for sharing PotPie. Made for Autumn Fever 2019. -
I followed some of the advice from other reviewers and added onion, carrots and garlic at the mushroom step. I added one cup of beef broth and let the beef/vegetables stew for about an hour. I then placed the meat and veggies in the pie dish and set the liquid aside, made the roux and added the liquid along with a good dash of red wine to make the gravy. I added puff pasty on the top - this turned out not so great, and next time I will make with bisquits. I baked at 370F for 1 hour and it was delish and tender. Served with mashed potatoes. Made for ZWT -
Goodness, this is delicious! my whole family loved it, the steak was so tender and moist and the flavors blend so well!! Thank you for sharing this recipe ! -
I didn't read the reviews before making this but I couldn't imagine not using seasonings in the mixture. I added thyme, garlic as well as s&p. The meat mixture was very tasty with those tweaks (for our taste of course). I haven't used Crescent rolls in years and thought it was a fun topping for the pie. What I had forgotten was that there is sugar in those rolls which made the crust a sweeter than we like - again - just our taste. I would love to make it again using a Puff pastry top or even a regular pie crust. Made for Susie's World Tour -
made this tonight easy to do but added some sliced onions as well. I placed the rolls on the top but it soaked up all my juice. I would have been happier with them cooked separately Made for Susies world tour 2018 -
see 8 more reviews
Tweaks
-
I just added some onions as well.
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)
