Soups
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Breads
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Main Dishes
"Humble Pie"
Ingredients
- Round steak — 2 pounds, cut into bite-sized pieces
- Onion — one large onion, peeled and chopped
- Carrots — two carrots, peeled and sliced
- Parsnip — one parsnip, peeled and sliced
- Bell Pepper — one red or yellow pepper, minced
- Beef stock — 1 cup
- Tomato juice — 1 cups
- Minced garlic — 3 teaspoons
- Cornstarch — 3 tablespoons
- Spices — paprika (2 tsps), black pepper (1 tsp), salt (1 tsp), bay leaf (1)
- Pie pastry — one package prepared pie pastry
- Egg — one, beaten (to glaze pie crust)
Preparation
Season the pieces of steak with pepper, then brown the meat in a large skillet using a small amount of vegetable oil. Set the browned meat aside. Place the vegetables and garlic in the skillet and cook until softened. Return the browned meat to the skillet, add the beef stock, bay leaf, salt, remaining pepper, and tomato juice, and stir until hot. Season with salt and pepper. Cover the skillet with aluminum foil if it doesn’t have its own cover. Place in a 350-degree oven for 1 – 1¼ hours or until the meat is tender.Mix the cornstarch with ¼ cup cold water and stir into the meat mixture to thicken the sauce.
Allow the meat mixture to cool well. (Note: pastry placed atop hot meat will have a soggy bottom layer when cooked.)
Put the cool meat mixture into a pie dish. (Janet uses disposable aluminum foil pie dishes, but any pie dish will work.) Cover with a “lid” of rolled pastry. Brush the surface with beaten egg or milk. Bake at 375 degrees for about 30 minutes, or until the pastry is crisp and golden.
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Side Dishes
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Desserts
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Jellies, Jams & Other Preserves
Side Dishes
* * *
Desserts
* * *
Jellies, Jams & Other Preserves
