Beef Stroganoff Pie Cups Recipe 44

BEEF STROGANOFF PIE CUPS

Steps:

• Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
• Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
• In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
• In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
• In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
• In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
• Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.

BEEF STROGANOFF PIE CUPS RECIPE - (4.4/5)

Steps:

• 1 box refrigerated pie crusts, softened as directed on box 1 pound beef top sirloin, flank or skirt steak, thinly sliced Dash salt and pepper 1 (8-ounce) package sliced fresh mushrooms (about 3 cups) 1/2 cup onion, chopped 1/2 cup carrot, chopped 1 cup frozen sweet peas, thawed 2 tablespoons vermouth, if desired, or beef-flavored broth 1 cup full-fat sour cream 1 egg 1 tablespoon milk

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.

BEEF STROGANOFF PIE CUPS

Steps:

• Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
• Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
• In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
• In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
• In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
• In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
• Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.