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Beefsteak Pie

Source of Recipe

Unknown


List of Ingredients

1 pound lean raw beef
Salt
Pepper
Flour
Fat
2 or 3 onions, sliced
2 cups cooked tomatoes
1 cup cooked snap beans
1 cup liquor from beans
Chopped parsley
Pastry




Recipe

Select lean beef from round, chuck, flank, shank, neck, or brisket. Cut the meat in one inch cubes, sprinkle with salt, pepper, and flour and brown in 2 or 3 tablespoons of fat. Add the onions and brown them. Then add the tomatoes and 1 cup of the liquor in which the beans cooked. Simmer two and one half to three hours, or until the meat is tender. If the stew needs to be thickened ...(see note below)...mix 1 to 2 tablespoons of flour to a smooth paste with an equal quantity of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened Season to taste. Add the beans, and also the parsley if available. Put the stew in a shallow pan or baking dish.
The pastry crust for a meat pie is made in the same way as biscuit dough, but with twice as much fat. Roll the dough about 1/2 inch thick to the size of the baking dish, place on top of the meat filling, and bake ina hot oven, 425 degrees. The crust bakes better if the filling is hot.
Note;
This is an okay way of thickening the stew, however I heat 1 tablespoon of fat or butter until it almost sizzles, than add 1 tablspoon flour and whisk well until well blended and bubbly. Add the several tablespoons of stew liquid into that and whisk well, and invert it into the stew. This produces a less pasty, raw flour taste. If you are in a hurry use one or two teaspoons cornstarh dissolved in 1/2 cup water and add it right into the stew, stir well.