How To make Beef Pie(Usda)
FILLING :
3 cups onions quartered
2 cups boiling water
1/2 cup butter, margarine :
or beef drippings
1 cup unsifted flour
1 tablespoon salt
1/4 teaspoon pepper
1 1/2 quarts onion cooking liquid and water
1 teaspoon gravy seasoning optional
20 ounces frozen green peas
3 1/4 pounds cooked beef :
diced (2 1/2 quarts)
CRUST :
2 cups unsifted flour
1 teaspoon salt
3/4 cup margarine
1/4 cup cold water
1 teaspoon poppy seeds -- optional
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
FILLING: Cook onions in boiling water until tender. Drain; save cooking liquid. Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough water to the reserved onion cooking liquid to make 1 1/2 quarts. Stir in onion cooking liquid and water slowly. Add gravy seasoning, if desired. Cook until thickened, stirring constantly. Pour gravy over onions, peas, and beef. Mix gently. Pour one-fourth of mixture into each baking pan. Spread evenly to avoid air pockets.
CRUST: Mix flour and salt. Mix in margarine only until mixture is crumbly. Add cold water and mix lightly. Divide dough into four parts. Roll each part out on lightly floured surface into an 8x8-inch square. Fit over filling in pans. Sprinkle with poppy seeds, if desired, using 1/4 teaspoon per pan.
TO SERVE WITHOUT FREEZING: Preheat oven to 450B0 F. (hot). Bake 45 minutes or until crust is lightly browned.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN PIE: Preheat oven to 450B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 hour or until filling is bubbly at edges, crust is lightly browned, and food is hot in center.
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Link to original recipe:
3 tablespoons vegetable oil
1 onion, chopped
2 pounds cubed beef stew meat
3 cups beef broth
1/4 cup soy sauce (low sodium is best)
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon salt (be mindful of the salt in soy sauce)
1 teaspoon ground black pepper
1 (.75 ounce) packet dry brown gravy mix
( added 1 tablespoon of minced garlic .... And 1-2 teaspoons of cornstarch)
Directions
In a large skillet heat oil over high heat. Saute the onion until almost translucent.
Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
Pour 2 cups beef broth, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
Meanwhile combine the gravy mix with 1 cup beef broth. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.
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Ingredient List
2 Beef Paya,
2 Nalli Bone,
1/2 Kg Bong
2 Narothe.
10 Black Peppercorn
10 Cloves
3 Black Cardamom
2 Cinnamon 2 Inch size
2 Bay Leaf
2 1/2 Tbsp. Ginger/Garlic Paste
2 Large Onion Blend (300 Gram)
1 Tbsp. Salt
1 1/2 Tsp. Turmeric Powder
1/2 Cup Oil, 2 Large Onion (250 Gram)
2 1/2 Tbsp. Ginger/Garlic Paste,
1 Tbsp. Salt
1 Tbsp. Red Chilli
1 Tsp. Kashmeri Red Chilli
1 Tsp. Mace Nutmeg Powder
1 Tsp. Green Cardamom Powder
1/2 Cup Dried Brown Onion smash,
1/2 Cup Yogurt
Coriander Leaves and Ginger for garnish