Savory Beef & Mushroom Stroganoff Pie -

Stroganoff is a dish that brings warmth and comfort to the dining table, a beloved staple in households around the world. Traditionally, this creamy concoction of tender beef, earthy mushrooms, and a rich sauce has been served over egg noodles or rice, satisfying the appetite and soothing the soul. However, in this recipe, we’re taking a delightful twist on the classic by encasing all those savory flavors in a flaky pie crust, transforming the classic Beef Stroganoff into a mouthwatering Savory Beef & Mushroom Stroganoff Pie.

Savory Beef & Mushroom Stroganoff Pie

Experience the ultimate comfort food with this Savory Beef & Mushroom Stroganoff Pie! This recipe takes the classic dish and transforms it into a delightful pie with a flaky crust, packed with tender beef, earthy mushrooms, and a creamy sauce. Perfect for family meals or special occasions, this dish combines rich flavors and a sophisticated touch. Learn to create the ideal pie crust, sear beef to perfection, and balance flavors for a truly satisfying meal that warms the soul.

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Ingredients

For the Filling:

1 lb (450g) beef sirloin, thinly sliced

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

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups beef broth

1 cup sour cream

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp paprika

Salt and pepper, to taste

2 tbsp olive oil or butter

2 tbsp flour (for thickening)

For the Pie Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and diced

1/4 tsp salt

3-4 tbsp cold water

For Garnish:

Fresh parsley, chopped (optional)

Black pepper, for seasoning

Instructions

Prepare the Pie Crust:

- In a large bowl, mix the flour and salt. Add cold diced butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

- Gradually add cold water, one tablespoon at a time, until the dough comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Cook the Filling:

- In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

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

- Increase the heat to medium-high and add the sliced beef. Sear for 2-3 minutes until browned.

- Stir in Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Sprinkle flour over the mixture and stir well to combine.

- Gradually add beef broth while stirring continuously to avoid lumps. Bring to a simmer and cook until the mixture thickens (about 5 minutes).

- Remove from heat and stir in sour cream until fully incorporated. Taste and adjust seasoning if needed. Allow the filling to cool slightly.

Assemble the Pie:

- Preheat your oven to 400°F (200°C).

- On a floured surface, roll out the pie crust to fit your pie dish (about 12 inches in diameter). Place the crust in the pie dish, trimming any excess hanging over the edges.

- Pour the beef and mushroom filling into the crust and spread it evenly.

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

- Brush the top crust with an egg wash (1 egg beaten with a splash of water) for a beautiful golden finish.

Bake the Pie:

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

- Allow the pie to cool for about 10 minutes before slicing.

Serve:

- Garnish with chopped fresh parsley and a sprinkle of black pepper. Serve warm with a side salad or your favorite vegetables.

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