If your rock n’ roll weather is stuck in a Winter Wonderland then some cozy Individual Steak Pot Pies will be just the ticket. It’s so much fun to have your own serving of this rich beef stew tucked under tender puff pastry.
Individual Steak Pot Pies
1/2 cup flour
1 tsp dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds cubed beef round steak
2 tablespoons butter
2 tablespoons olive oil
4 large onions, thinly sliced
3 cloves garlic, minced
1 (8-ounce) package sliced baby portabella mushrooms
1 (14 oz) can beef broth
1 (10.5 oz) can beef consommé
2 Tbs balsamic vinegar
1 (17.3 oz) package frozen puff pastry, thawed
1. In a large resealable plastic bag, combine flour, thyme, salt and pepper. Add steak to bag and shake to coat.
2. In a large Dutch oven, heat butter and oil over medium-high heat. Add beef and cook until browned on all sides, 6 to 8 minutes.
3. Add onion, garlic, mushrooms, broth, consommé and vinegar. Bring to a boil. Reduce heat and simmer, uncovered, until beef is tender, about 1 hour and 45 minutes.
4. Preheat oven to 400℉. Grease 4 (20 oz) baking dishes. (I used 6 smaller ones).
5. Spoon beef mixture into the prepared baking dishes.
6. On a lightly floured surface, unfold pastry sheets. Roll each into a 14 x 14-inch square. Cut 4 (7 x 7-inch) squares. (I cut smaller squares to fit my smaller baking dishes.)
7. Place one pastry square over top of each baking dish and press lightly to seal allowing edge of pastry to hang over dish.
8. Bake until pastry is puffed and golden brown, about 25 minutes.
Serves 4 (or 6 if you use smaller baking dishes and cut the pastry smaller like I did)
Recipe from Paula Deen
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