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Beef and Portabella Pie

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Beef and Portabella Pie
  • Prep Time 35 min
  • Total Time 1 hr 15 min
  • Servings 4
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Baby portabella mushrooms and beef roast cooked in a red wine sauce give this dinner an elegant flavor.

Ingredients

1
tablespoon olive oil
1
large onion, finely chopped (1 cup)
3
cloves garlic, finely chopped
2
packages (8 oz each) sliced fresh baby portabella mushrooms (about 6 cups)
1/2
cup dry red wine
1
tablespoon chopped fresh thyme leaves
1/4
teaspoon pepper
1/3
cup Gold Medal™ all-purpose flour
1 1/2
cups Progresso™ beef-flavored broth (from 32-oz carton)
1
package (15 oz) refrigerated beef roast au jus
1
Pillsbury™ Refrigerated Pie Crust, softened as directed on box

Directions

  • 1 Heat oven to 425°F. In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 4 to 6 minutes, stirring frequently, just until tender. Add mushrooms; cook about 8 minutes, stirring occasionally, until tender and beginning to brown. Stir in wine, thyme and pepper; cook 2 minutes.
  • 2 In measuring cup or small bowl, mix flour and broth with whisk. Stir into mushroom mixture. Heat to boiling; reduce heat. Simmer 5 minutes. Stir in beef. Simmer 5 minutes or until hot. Spoon mixture into 9-inch glass pie plate.
  • 3 Remove pie crust from pouch; unroll over hot beef mixture. Seal edge and flute. Cut slits in several places in top crust. Place pie plate on cookie sheet.
  • 4 Bake 25 to 30 minutes or until filling is bubbly and crust is golden brown. Let stand 10 minutes before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
Daily Value
Total Fat
23g
0%
(
Saturated Fat
9g
0%
)
Sodium
1020mg
0%
Total Carbohydrate
42g
0%
(
Dietary Fiber
2g
0%
)
Protein
26g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 1/2 Vegetable; 2 1/2 Lean Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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