Sunday, January 24, 2010

Beef and Vegetable Pot-Pie (that actually isn't a pot-pie)

So, it is finally time for someone else to post a recipe on here! (though I bet after our luncheon tomorrow we will have a lot more great recipes to post). This is a yummy dish! Really it needs a better sounding name.

Olive Oil
1 lb. ground sirloin
2C chopped zucchini
1C chopped onion
1C chopped carrot
1 tsp dried basil
1/2 tsp dried thyme
1 (8oz)package pre-sliced mushrooms
3 garlic cloves, minced
1/2C dry red wine
1/4C tomato paste
1 1/2 tsp. Worcestershire sauce
1/2 tsp black pepper
1/2C beef broth (I use only 1/4C and haven't ever had soggy bread sticks)
2 Tb. corn starch
2 Tb. water
cooking spray
1 (11 oz) can refrigerated soft Italian bread stick dough (or I guess you can make your own dough,but we love this with Pillsbury Italian bread sticks on top.)

Brown beef, drain, and set aside. Wipe drippings from pan. Heat olive oil over medium heat. Add zucchini, onion, carrots, basil, thyme, mushrooms, and garlic. Saute 7 min or till veggies are tender. Return beef to pan. Stir in wine, tomato paste, beef broth, pepper, and Worcestershire sauce. Bring to boil and cook 3 min. Mix cornstarch and water, then add to pan. Cook for 1 minute, stirring constantly.
Spoon into 11x7 pan (or 9x13) coated with cooking spray. Separate bread sticks into strips and arrange in lattice fashion over beef mixture. Bake at 400 degrees for 12 minutes or until browned.

Eat. Enjoy.

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