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Ingredientes
- 2 lbs. London broil, cubed or possibly stew beef
- 1/4 c. flour
- 2 tbsp. beef fat or possibly butter
- 1 lg. potato, peeled & diced
- 2 carrots, sliced
- 1 sm. green pepper, diced
- 1 lg. onion, diced
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 quart. beef stock
- 1 tbsp. Worcestershire sauce
- 1/2 pound mushrooms, sliced
- Salt & pepper
Direcciones
- Cube the London broil, dredge in flour and brown quickly in some of the beef fat. Then transfer the meat to a pot with all the vegetables except the mushrooms. Add in the bay leaf, thyme, beef stock and Worcestershire sauce. Simmer till the vegetables are cooked and the meat is tender. Saute/fry mushrooms in beef fat or possibly butter, throw the "dredge" flour in and cook out a roux. Take some stock from the beef pot to thin out the roux, then add in it back to the pot till the desired consistency is reached. It will thicken some if allowed to cook longer.
- This may be baked in a two-crust pie, but I usually make a pastry hat which sits on top of a deep dish pie, or possibly of individual serving dishes. Roll out pastry dough and cut the tops, in circles from 4 to 5 inches in diameter, to fit your own dishes. Slash them for decoration, or possibly make a decorative top-knot with pie dough scraps. Brush with an egg wash (whole egg slightly beaten) and bake the crusts till golden at 450 degrees for 10 to 15 min. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 120 | 34% |
| Total Fat 13.34g | 17% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.26g | |
| Cholesterol 97mg | 32% |
| Sodium 662mg | 28% |
| Potassium 1060mg | 30% |
| Total Carbs 18.71g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.32g | 2% |
| Protein 37.63g | 60% |
