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Recipe Name: Beef Burgundy Pot Pies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

3 Tablespoon(s) Olive oil
1 Cup(s) Mushrooms, sliced
1 Onion, diced
1 Carrot, thinly sliced
1 Pound(s) Beef sirloin, trimmed of
fat cut in 1/2" cubes
1 Tablespoon(s) All-Purpose Flour
1/3 Cup(s) Dry red wine
1 Cup(s) Peas, frozen
3/4 Teaspoon(s) Dried thyme
Salt and pepper
1 Sheet frozen puff pastry
half 17-oz. pkg. thawed
1 Egg yolk, lightly beaten
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: Heat oven to
425øF. On lightly floured surface, roll pastry out to 10-inch square.
Using inverted bowl or saucer with 5-inch diameter, trace and cut out
4 founds from pastry. If desired, cut pastry scraps into leaves or
other decoration; set aside. Cut small slash in center of each pstry
round; place rounds over casseroles. Dampen edges of casseroles with
water; crimp edges of crusts, pressing to rims of casseroles to seal.
Brush crusts with beaten egg yolk. Arrang pastry cutouts, if using,
over crusts, pressing lightly to adhere; bursh with egg yolk. Bake 15
minutes until crusts are puffed and golden. Posted to recipelu-digest
by Nesb2 <> on Mar 2, 1998

Nutrition (calculated from recipe ingredients)
Calories: 258
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 60.9mg
Sodium: 233.3mg
Potassium: 233.1mg
Carbohydrates: 23.6g
Fiber: 5.4g
Sugar: 4.1g
Protein: 10.5g

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