Mom's Beef Pot Pie
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This one sure brings back lots of memories, doesn't it? Mom may have had no choice but to make homemade crust for her beef pot pie, but we can make ours without much bother. And on a cold night, we can still feel the warm goodness in every bite.
What You'll Need
- 3/4 pound beef top round, cut into 1-inch cubes
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 medium-sized potato, peeled and cut into 1/2-inch cubes
- 1 (10-ounce) package frozen mixed vegetables, thawed and drained
- 1 (10.5-ounce) can condensed beef broth
- 1 (8-ounce) package refrigerated crescent rolls (8 rolls)
What to Do
- Preheat the oven to 375 degree F. Coat a 9-inch pie plate with cooking spray.
- In a medium bowl, combine beef, onion, flour, salt, and pepper; mix well.
- In a large deep skillet, heat oil over medium-high heat. Place beef mixture in skillet and cook 3 to 5 minutes, or until no pink remains in beef, stirring frequently. Add potato and mixed vegetables to skillet and cook 5 minutes. Add broth and bring to a boil.
- Reduce heat to medium and cook 10 to 12 minutes, or until potatoes are tender and liquid has thickened. Pour beef mixture into prepared pie plate.
- Separate crescent rolls into 8 dough triangles. Starting from the wide end, roll up each triangle halfway. Place triangles over beef mixture with the wide ends touching the outside rim of the pie pan and the pointed ends touching in the center.
- Bake 16 to 18 minutes, or until crust is golden.
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