Skillet Beef Pot Pie With Portobello Mushrooms Sherry And Rosemary
From choclytcandy 14 years agoIngredients
- We prefer the buttery flavor and flaky texture of homemade pie dough here; however, you can substitute store-bought pie dough if desired. If using store-bought pie dough, roll it into a 12-inch circle, crimp the edges, cut vent holes, and freeze as directed in the Skillet Pot pie crust recipe (related) before using, and reduce the pot pie baking time to 30 to 35 minutes in step 5. Make sure the filling is still hot when the frozen crust is placed on top. When trimming the steaks, be sure to remove the gristle that runs down the middle. shopping list
- INGREDIENTS shopping list
- 1 1/2 pounds blade steaks , trimmed (see illustrations below) and cut into 1-inch pieces shopping list
- salt and ground black pepper shopping list
- 2 tablespoons vegetable oil shopping list
- 1 medium onion , minced shopping list
- 2 medium carrots , peeled and cut crosswise 1/2 inch thick shopping list
- 8 ounces portobello mushroom caps , brushed clean, gills removed, and cut into 1/2-inch pieces shopping list
- 1/4 cup dry sherry shopping list
- 3 garlic cloves , minced or pressed through a garlic press (about 1 tablespoon) shopping list
- 1/4 cup unbleached all-purpose flour shopping list
- 1 tablespoon tomato paste shopping list
- 1/3 cup dry red wine shopping list
- 2 1/2 cups low-sodium beef broth shopping list
- 1 teaspoons minced fresh rosemary shopping list
- 1 cup frozen peas shopping list
- 1 recipe Skillet Pot pie crust (related), frozen for at least 30 minutes shopping list
How to make it
- INSTRUCTIONS
- 1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch ovenproof skillet over medium-high heat until just smoking. Add the meat and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer the meat to a plate and set aside.
- 2. Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering. Add the onion, carrots, and 1/2 teaspoon salt and cook until the vegetables are softened, 5 to 7 minutes. Stir in the mushrooms and cook until softened, about 8 minutes.
- 3. Stir in sherry and cook until nearly evaporated, about 30 seconds. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook, stirring constantly, until the flour is incorporated, about 1 minute. Stir in the wine and cook until evaporated, about 30 seconds. Slowly stir in the broth and rosemary and bring to a simmer.
- 4. Off the heat, season the sauce with salt and pepper to taste, then stir in the browned beef with any accumulated juices and the peas.
- 5. Remove the frozen crust from the freezer, discard the parchment paper, and place the crust on top of the filling. Bake the pot pie until the crust is golden brown and the filling is bubbling, 45 to 50 minutes. Let the pot pie cool for 20 minutes before serving.
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