Burgundy Beef Pie
3 pounds lean beef steak, cut into 1-inch cubes
4 tablespoons (½ stick) butter
¼ cup olive oil
3 tablespoons flour
1 can beef consommè
1 cup dry burgundy
1 large onion, thinly sliced
1 pound fresh mushrooms, sliced
¾ cup chopped celery and leaves
1½ teaspoons snipped fresh dill
1 bay leaf
1 tablespoon Worcestershire sauce
Salt
Freshly ground pepper
1 (9-inch) pie shell, unbaked
Melted butter
Brown the beef in butter and olive oil in a large, heavy skillet, Sprinkle with flour. Stir in consommè, burgundy, onions, mushrooms, celery, dill, bay leaf, Worcestershire sauce, salt, and pepper. Simmer 45 to 50 minutes and then remove the bay leaf.
Preheat the oven to 350°. Pour the beef mixture into a 2-quart casserole and cover with the pie shell that has been rolled into the shape of the casserole. Crimp and seal the edges with a fork. Brush with melted butter and bake for 30 minutes or until the crust is golden brown.
Yield: 6 servings.
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