Ingrédients pour Beef Stroganoff Pie
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon dried onion flakes
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon sugar
- 1/4 teaspoon fresh ground black pepper, plus more to taste
- 1/2 cup (1 stick) cold butter
- 1/4 cup cold shortening
- 1 large egg, beaten
- 1/4 cup ice water
- 1 tablespoon milk or cream
- 8 ounces fresh mushrooms, sliced
- 1 onion, chopped
- 1 lb ground beef
- Fresh Parsley
- Breadcrumbs
- 4 ounces cream cheese, softened
- Thyme Leaves
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Comment préparer Beef Stroganoff Pie
- Season beef cubes with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Brown beef in batches, ensuring not to overcrowd the pan. Set aside.
- Add sliced mushrooms and chopped onions to the skillet and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute, creating a roux. Gradually whisk in beef broth until smooth.
- Reduce heat to medium-low. Stir in sour cream, cream cheese, and dill. Cook until cream cheese is melted and sauce is smooth, stirring frequently. Season with salt and pepper to taste.
- In a large bowl, whisk together flour, dried onion flakes, salt, sugar, and pepper.
- Cut in cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add beaten egg and ice water, mixing with a fork until the dough just comes together. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll out each half into a 14-inch square.
- Place one square of dough into a 9x9 inch baking dish, trimming and pressing the edges to form a 1/2 inch rim.
- Pour the beef stroganoff mixture into the crust.
- Top with the second square of dough. Trim and tuck the edges under the bottom crust, crimping to seal.
- Cut several vent holes in the top crust to allow steam to escape.
- In a small bowl, whisk together egg yolk and milk or cream for the egg wash.
- Brush the egg wash over the top and edges of the pie.
- Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie stand for 5-10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
23g
Fat
239g
Carbs
30g
