Savory Beef & Mushroom Stroganoff Pie -

Savory Beef & Mushroom Stroganoff Pie

Indulge in the comforting goodness of Savory Beef & Mushroom Stroganoff Pie, a delightful twist on a classic dish. This hearty pie features tender beef and earthy mushrooms in a creamy sauce, all nestled in a flaky golden crust. Perfect for family gatherings or cozy dinners, the rich flavors and inviting aroma will make your kitchen the heart of the home. Discover how each ingredient enhances this unique culinary experience and impress your guests with this delicious creation.

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Ingredients

For the Filling:

1 lb (450g) beef sirloin, thinly sliced into strips

8 oz (225g) mushrooms, sliced (preferably cremini or button)

1 medium onion, finely diced

3 cloves garlic, minced

2 cups beef broth

1 cup sour cream

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp smoked paprika (for added depth)

Salt and freshly cracked black pepper, to taste

2 tbsp olive oil or unsalted butter

2 tbsp all-purpose flour (for thickening)

For the Pie Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and cut into small cubes

1/4 tsp salt

3-4 tbsp ice-cold water

For Garnish:

Chopped fresh parsley (optional)

Additional black pepper for seasoning

Instructions

Prepare the Pie Crust:

- In a large mixing bowl, combine the flour and salt.

- Add the cold, diced butter and using a pastry cutter or your fingertips, work it into the flour until the mixture resembles coarse, crumbly sand.

- Gradually mix in ice-cold water, one tablespoon at a time, until the dough begins to hold together. Shape it into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.

Cook the Filling:

- Heat olive oil or butter in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.

- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown and have released their moisture, about 8-10 minutes.

- Increase the heat to medium-high and add the beef strips. Sear for 2-3 minutes until browned on all sides.

- Add the Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Sprinkle the flour over the mixture and stir well to incorporate.

- Gradually pour in the beef broth while stirring continuously to prevent lumps. Bring to a gentle simmer and cook until the mixture thickens, approximately 5 minutes.

- Remove the skillet from heat and fold in the sour cream until fully blended. Taste the filling and adjust seasoning as necessary. Allow the filling to cool slightly.

Assemble the Pie:

- Preheat your oven to 400°F (200°C).

- On a floured surface, roll out the chilled pie crust until it’s approximately 12 inches in diameter and fits your pie dish. Gently place the crust into the dish, trimming any excess at the edges.

- Pour the beef and mushroom filling into the prepared crust, spreading it evenly.

- Roll out a second portion of dough for the top crust. You can create a lattice pattern or simply cut slits in the top to allow steam to escape. Place it over the filling and crimp the edges to seal securely.

- Brush the top crust with an egg wash (made by beating 1 egg with a splash of water) to achieve a golden, glossy finish.

Bake the Pie:

- Bake in the preheated oven for 25-30 minutes, or until the crust is beautifully golden brown and flaky.

- Once baked, let the pie cool for about 10 minutes to set before slicing.

Serve:

- Garnish each slice with freshly chopped parsley and a sprinkle of cracked black pepper. This pie is delightful when served warm, alongside a crisp side salad or seasonal vegetables for a complete meal.

Prep Time, Total Time, Servings: 45 minutes | 1 hour 15 minutes | Serves 6