Busydaybeefpotpie Recipes

Steps:

• Preheat oven to 400°F.
• Heat oil over high heat and cook steak 2-3 minutes or until browned.
• Remove steak with a slotted spoon and set aside.
• In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic.
• Cook 3-4 minutes or until onion is transparent.
• Stir in gravy, vegetables and thyme.
• Bring to a boil, stir in steak, remove from heat and pour into a 9x9 inch baking pan or casserole.
• Cut biscuits in half, arrange in a ring on top of the steak mixture and sprinkle with pepper.
• Bake 12-14 minutes or until biscuit topping is golden brown.

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish.
• Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn.
• Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot.

Steps:

• Cook chuck roast in Dutch oven on top of stove with enough water to cover the roast, until roast is tender, usually about 2 hours. Remove meat (shred when cooled). RESERVE broth in pan.
• While beef is cooking mix flour, baking powder, and salt together. Cut in the margarine as for pie dough. Mix the beaten egg and water together and add to the flour and margarine mixture. Mix well. (If too sticky, add a bit more flour).
• Knead dough on floured surface until smooth. Let stand covered for 30 minutes.
• Roll out the dough very thin onto floured surface. Cut into squares. Put chopped potatoes in the pan with remaining broth,(you will need to add about 2 cups of water to the broth)and bring to boil. Drop squares of dough into the boiling broth. Cook over medium low heat until dough is done and potatoes are tender.