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2013-05-30 digital edition

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2013-05-30 / General Stories

From the Chef’s Corner

Beef and Mushroom Pot Pies
by Chef Deedle

All the world loves a good pot pie, with its flaky crust draped over the meat, vegetables and gravy. This version uses crescent rolls in place of pie dough.

1 ½ cups peeled potatoes
1 lb. beef top sirloin steaks, cut into ¼-inch pieces
2 T olive oil, divided
1 medium red onion, chopped
2 cups sliced fresh baby Portobello mushrooms
1 cup sliced carrots
1 cup frozen peas
2 T ketchup
Salt and pepper to taste
1 T cornstarch
1 cup sour cream
1 cup beef gravy
1 tube 8 oz. refrigerated crescent rolls

1. Place potatoes in a microwave safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside.

2.Inalargeskillet,sautébeefin1Toiluntilnolongerpink. Remove and set aside.

3. In the same pan, sauté onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup, pepper and salt. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16 oz. ramekins.

4. Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet.

5. Bake at 375 degrees for 17-20 minutes or until filling is bubbly and crusts are golden brown.

Very good!

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