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March 2014 “Homestyle Cooking” Recipe
Spring is upon us! The weather still seems like it is winter outside but the forecast seems to be looking up! The other evening we took on the challenge of the March 2014 recipe from our “Homestyle Cooking” calendar, Steak & Mushroom Pot Pie.
Here is the recipe and our experience/suggestions for the March recipe!
Steak and Mushroom Pot Pie
Prep Time: 45 minutes
Total Time: 2 hours 45 minutes
2 celery sticks, diced
1 large onion, diced
3 carrots, diced
3 lbs stewing beef
9 oz mushrooms, sliced
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary, and dried oregano
2 cloves garlic, crushed
2 bay leaves
2 cups strong beef stock
1 tbsp cornstarch mixed with 1.3 c milk
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten
salt and pepper to taste
For the filling, brown the beef in a large pot. Remove and set aside. In the same pot, fry the onion, carrots, and celery sticks until soft (about 10 minutes). Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs. Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours. When the meat is tender, turn the heat up and pour in the cornstarch mixture. Allow the sauce to simmer and thicken for about 10 minutes. Preheat the oven to 350 degrees. Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size). Cut the pastry into squares big enough to cover the dishes. Brush the rim of the dishes with some of the beaten egg then place the pastry on the top and pinch the pastry onto the rim. Cut two slits into each pie to allow the steam to escape and brush with the rest of the beaten egg. Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
GROCERY LIST & ESTIMATED COST
2 celery sticks, diced – $.99
1 large onion, diced – $.78
3 carrots, diced – $.75
3 lbs stewing beef – $4.99/lb x 3 = $14.97
9 oz mushrooms, sliced – $1.79
Miscellaneous Spices – $2.00
2 cups strong beef stock – $2.76
1 roll ready-made puff pastry, rolled out slightly – $4.89
Total Cost: $28.93
First and foremost, for you non-mushroom lovers, don’t worry, the recipe can be prepared without! I (Kyle) personally do not like mushrooms and neither does my sister-in-law, Andrea. We didn’t include the mushrooms until the filling was scooped into the separate bowls and they cooked while baking in the oven. Like the February recipe, Beef Stew, the preparation instructions are pretty good with this recipe. The recipe called for 2 cups of beef stock and it seemed as if it wasn’t enough. We added an extra 4 oz. and wouldn’t recommend doing so. This made the filling a little “soupy,” like the beef stew recipe. The other thing the recipe suggests is 1 roll ready-made puff pastry. We purchased an extra one just encase and were glad we did! The 1 roll ready-made puff pastry wouldn’t have been enough for 6 pot pies.
Have you tried the March recipe??? If so, we’d love to hear about your experience please! Comment below or contact us to let us know what your experience was with the recipe. Also, if you didn’t receive a calendar and would like one, let us know, as we still have a couple left.
Check Out Past Month’s “Recipe of the Month”
About the authors: The above information was provided by the Keith Hiscock Sold Team (Keith & Kyle Hiscock). With almost 30 years combined experience, if you’re thinking of selling or buying, we’d love to share our knowledge and expertise.
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