Beef And Mushroom Stroganoff Pie Recipes

BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
• Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
• Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

CREAMY BEEF AND MUSHROOM STROGANOFF

Steps:

• Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
• While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
• Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
• Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
• While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
• Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
• Add the pasta or noodles into the pan and garnish with parsley.

BEEF AND MUSHROOM STROGANOFF PIE

Steps:

• Prepare pie crust as directed on package for two-crust pie using 9-inch glass pie pan. Heat oven to 375 degrees F. In a large skillet, cook ground beef, mushrooms, onion and garlic over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in soup mix, pepper and water. Add cream cheese, then cook and stir until cream cheese is melted and mixture is hot. Remove from heat. Stir in sour cream. Pour into crust-lined pan. Top with second crust, seal edges and flute. Cut slits into several places in top of crust. Bake at 375 degrees F for 45-50 minutes or until crust is deep golden brown. Let stand for 10 minutes before serving. Cut into wedges to serve. Recipe Source: "Pillsbury's Casseroles and One Dish Meals Cookbook"

BEEF STROGANOFF PIE

Steps:

• In large skillet, cook beef, mushrooms, and onions until beef is browned.
• Drain off fat, and add remaining Stroganoff ingredients, cooking over medium heat until cream cheese is melted.
• In bowl, stir together flour, dried onion flakes, salt, sugar, and pepper.
• Cut in butter and shortening until mixture is crumbly.
• With a fork, add egg and enough water until flour is moistened.
• Divide dough in half.
• On floured surface, roll dough into two 14 inch squares.
• Place one square into a 9 inch by 9 inch baking dish, trimming edges to 1/2 inch from rim of dish.
• Fill dough with Stroganoff ingredients and top with remaining dough square.
• Trim top crust to 1/2 inch from rim of dish, then roll both edges of dough under to form a rim inside of the baking dish.
• Crimp edges of dough and cut vent holes into surface of the pie.
• Mix egg wash ingredients together and brush over top and edges of the pie.
• Bake at 375 degrees for 35 to 45 minutes, or until crust is golden brown.
• Let stand for 5 minutes before serving.