1 lb round steak, cubed 1 ea medium potato
1/4 c all-purpose flour 2 ea medium carrots
1/2 ts salt 1 ea small onion, minced
1/8 ts pepper 1 ea egg optional
1 c regular strength beef broth
Peel and cut potato in 1/2 inch dice. Peel and slice carrots. If using
egg, beat with 1 Tbsp water. Mix flour, salt and pepper. Put in plastic
bag with cubed steak. Shake until meat is coated. Save any remaining
flour. Heat large skillet or Dutch oven with a little butter. Add meat.
Cook, stirring frequently until browned. Stir in reserved flour. Drain
mushroom liquid into a measuring cup. Add broth to measure 1 cup. Add to
meat. Bring to a boil. Cover. Simmer, stirring frequently for 1 hour or
until meat is tender. Add more broth if beef becomes dry. Turn into a 9-
inch pie plate. Distribute mushrooms, potato, carrots and onion evenly
over meat. Add 1/2 cup broth. Roll 2/3 of pastry in circle 1/2-inch
larger than pie plate. Put on top of filling. Cut steam vents. Brush
with water-egg mixture. Roll out remaining pastry and cut decorative
shapes to arrange on pie. Bake at 400F for 35 – 40 minutes or until
** Flaky Pastry: In medium bowl, mix 1 1/2 cups all-purpose flour and 1/4
tsp. salt. Cut in 1/2 cup shortening until small particles are formed.
Mixing with fork, gradually stir in 5 Tbsp. cold water or enough to
hold particles together. Roll into a ball, wrap in plastic and chill
while preparing filling.