Cubed Steak and Vegetable Pie

The perfect pairing for our afternoon coffee or tea, Cubed Steak and Vegetable Pie features a delightful way of cooking our versatile cubed steak. This recipe can be prepared for about 2 to 2½ hours. Cubed Steak and Vegetable Pie is a comforting, nutritious food that your family will certainly love.

Ingredients:

1 pound round cubed steak

¼ cup all-purpose flour

½ teaspoon salt

1/8 teaspoon pepper

1 cup regular strength beef broth

1 medium potato

2 medium carrots

1 small onion, minced

1 egg optional

Procedure:

1. Wash all the vegetables first. Peel and cut the potato by at least ½ inch dice. Peel and slice the carrots.
2. Beat the egg with 1 tablespoon of water. Mix the flour, salt and pepper.
3. In a resealable bag, place the flour mixture and the cubed steaks. Shake the meat until it is well coated. Save any of the remaining flour.
4. Heat a large skillet with a little butter over low heat. Add the cubed steaks. Cook the meat, stirring frequently until it is golden brown.
5. Stir in the remaining flour. Drain the mushroom liquid into a measuring cup. Add the beef broth into the mushroom liquid until it fills one cup. add the meat
6. Bring to boil. Cover and let simmer while stirring continuously for about an hour or until the meat is tender.
7. Add more beef broth into the meat if it appears to run dry. Turn into a 9-inch pie plate.
8. Place the mushrooms, potato, carrots and onion over the meat. Add another half cup of broth. Finally roll a 2/3 pastry in a circle ½ inch larger than the pie plate.
9. Put the cubed steak fillings into the plate. Cut steam vents.
10. Brush the pie with water-egg mixture. Roll the remaining pastry and cut appealing shapes to be placed on the pie.
11. Bake it at 400 degrees Fahrenheit for 35-40 minutes or until the outer layer has browned.