Side Pannel
Beef Burgundy Pot Pies
Ingredients List
- 3 tb Olive oil
- 1 c Mushrooms; sliced
- 1 md Onion; diced
- 1 md Carrot; thinly sliced
- 1 lb Beef sirloin; trimmed of
- -fat, cut in 1/2" cubes
- 1 tb All-purpose flour
- 1/3 c Dry red wine
- 1 c Peas; frozen
- 3/4 ts Dried thyme
- Salt and pepper
- 1 Sheet frozen puff pastry;
- -half 17-oz. pkg., thawed
- 1 Egg yolk; lightly beaten
Directions
PREPARE FILLING:
In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion
and carrot; cook about 5 minutes, stirring frequently until crisp-tender.
Using slotted spoon, remove vegetables to bowl; set aside.
Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add
beef; cook about 10 minutes, stirring frequently until browned on all
sides. Reduce heat to medium; stir in flour until well blended. Gradually
add wine; cook about 2 minutes until mixture thickens. Return cooked
beetables to skillet along with peas, thyme, salt and pepper, stirring to
mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4
1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside.
PREPARE CRUST:
In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion
and carrot; cook about 5 minutes, stirring frequently until crisp-tender.
Using slotted spoon, remove vegetables to bowl; set aside.
Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add
beef; cook about 10 minutes, stirring frequently until browned on all
sides. Reduce heat to medium; stir in flour until well blended. Gradually
add wine; cook about 2 minutes until mixture thickens. Return cooked
beetables to skillet along with peas, thyme, salt and pepper, stirring to
mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4
1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside.
PREPARE CRUST:
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