italian beef pot pie
This receipe is from the 2013 National Beef Cookoff winning recipes in the Belt Tightening Beef Recipes.
- 2 well-trimmed boneless beef top loin (strip) steaks, cut 1 inch thick (6 to 8 oz each)
- 3 tablespoons olive oil, divided
- 1 cup chopped onion
- 1 cup diced carrots
- 1 package (8 oz) mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons dry garlic herb and wine marinamde mix
- 1 package (8 oz) refrigerated crescent dinner dough
- 1 tablespoon grated Parmesan cheese
Heat oven to 375°F.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Heat 1 teaspoon oil in large, nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Set aside; keep warm.
Heat remaining 1 teaspoon oil in same skillet until hot. Add onion and carrots; cook 2 to 3 minutes. Add mushrooms, tomatoes and marinade mix; cook 2 minutes, stirring occasionally. Return beef to skillet; heat through. Remove skillet from heat.
Spoon beef-vegetable mixture in 2-quart square baking dish. Unroll dough; cut lengthwise into 8 strips. Arrange 4 strips evenly in same direction over filling; top with remaining strips in opposite direction. Tuck overhanging ends of strips inside baking dish. Sprinkle with cheese. Bake 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition information per serving: 485 calories; 22 g fat (7 g saturated fat; 5 g monounsaturated fat); 68 mg cholesterol; 1416 mg sodium; 37 g carbohydrate; 2.9 g fiber; 33 g protein; 9.5 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 4.0 mg iron; 34.4 mcg selenium; 5.1 mg zinc; 110 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.