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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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My mom has been making this recipe for years and I grew up begging her to make it! I was so excited when I made it the first time and it came out perfect. Now my family enjoys it too! You can either use a frozen pie crust or make your own. Ingredients:
1/2 cup butter |
2 medium onions, sliced |
1 1/2 lbs boneless beef chuck steaks |
1/4 cup flour |
1/4 teaspoon dried thyme leaves, crushed |
1/4 teaspoon pepper |
1/4 cup dry red wine |
1 teaspoon salt |
3/4 cup beef broth |
1 unbaked pie crust, for 9-inch pie |
1 egg, well beaten |
1 tablespoon water |
Directions:
1. In heavy skillet with tight fitting lid, melt 1/4 cup of butter over medium-low heat.
2. Add onions and saute' slowly until tender; remove from skillet.
3. Cut beef into 1 cubes.
4. Combine flour, thyme and pepper; dredge beef cubes in flour mixture. Melt remaining 1/4 cup butter in skillet; slowly brown beef cubes on all sides. Remove beef from skillet; if necessary pour off fat.
5. Add wine to skillet and boil over high heat, scraping up drippings with wooden spoon.
6. Return meat to skillet; sprinkle with salt. Add broth and simmer, tightly covered over low heat until tender or about 1 hour. Add extra broth if necessary.
7. Stir onions into beef; place into a 1 1/2 quart casserole dish (if you want to use a pie bird place it into the dish before adding meat.
8. Top with pastry; flute edges. Combine egg and water; brush over pastry. Cut vents in crust if you did not put pie bird in dish.
9. Bake at 400 degrees for 30 minutes.
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