Ingredients

The following ingredients have 6 Servings
  • 2 lb sirloin steak (cubed)
  • 1/2 cup flour [seasoned with 1/4 tsp each salt (black pepper and paprika])
  • 3 Tbsp olive oil
  • 1 small onion (finely diced)
  • 1 small carrot (finely diced)
  • 3 cloves garlic (minced)
  • 16 oz sliced baby portabella
  • 1 14.5 oz can beef broth
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp all-purpose flour [to thicken gravy] (plus additional as needed)
  • 1 (1.0 oz) packet dry onion gravy mix (i.e.McCormick's)
  • 1 Tbsp chopped parsley
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • 1/8 tsp dried thyme
  • 1 10 inch unbaked pie crust (refrigerated or homemade)
  • 1 large egg (beaten)

Instruction

  • Mix together flour, salt, pepper and paprika. Toss steak cubes evenly with the seasoned flour.
  • In a large 12 inch skillet or dutch oven, heat 3 tablespoons of olive oil.Add the steak to the oil and begin to brown the steak on all sides, turning as needed.
  • To the skillet add onion, carrots and mushrooms. Saute over medium-high heat until the vegetables begin to soften. Taste and season with black pepper to taste. (Don't add salt, there's ample in the gravy mix) Add garlic, cook for 1 minute.
  • Add 2/3 beef broth and Worcestershire to deglaze the pan. Scrape any brown bits off of the bottom of the pan. Cook for 1 minute.
  • Dissolve flour in remaining broth. Add to skillet with onion gravy mix, parsley, oregano, paprika, cayenne and thyme. Stir well, and simmer covered for 45-50 minutes or until the meat is fork tender.
  • To bake: Preheat the oven to 375°F. Spray a 10 inch quiche or tart pan with cooking spray. Check the thickness of the gravy. The gravy should be thickened to the consistency of thin pudding. If not, dissolve 1 Tbsp additional flour with cold water and add to thicken. Pour into baking dish.
  • Cover the top with the pie crust. Crimp the edges and cut an "x" in the middle to vent.
  • Brush with the beaten egg. Bake for 20-25 minutes until the crust is golden.
  • Allow the pie to stand for 10 minutes before serving.