BEEFSTEAK PIE

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Meat Recipes

Yield: Serves 6-8

A good sturdy version of an old favorite.

• 3 pounds lean beefsteak cut in 1-inch cubes
• 1/4 cup butter
• 1/4 cup olive oil
• 3 tablespoons flour
• 1 can beef consomme
• 1 cup dry burgundy
• 2 medium onions, thinly sliced
• 1 pound fresh mushrooms, sliced
• 1 cup chopped celery and leaves
• 1-1/2 teaspoons dill weed
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• salt and pepper
• 1 unbaked 9" pie shell
• 1 tablespoon melted butter

Brown beef in butter and olive oil in large skillet. sprinkle with flour. Stir in next 9 ingredients. Cover and simmer for 45 minutes. Remove bay leaf. Put into 2-quart casserole and cover with pie shell. Seal edges with fork, brush with melted butter, and bake at 350 degree F. for 30 minutes, or until crust is golden brown.

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