pat
* Exported from CookWorks for MasterCook II *
Old-Fashioned Beef Potpie
Recipe By : "Family Supper for 8" (Scott Cohen), New York magazine,
10/18/93
Serving Size : 8
Preparation Time: 0:00
Categories :
Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
1 cup sweet butter -- softened
3 1/4 cups all-purpose flour
1/2 cup sour cream
salt and pepper
2 pounds beef shank -- or chuck, cut into 1-inch cubes
2 tablespoons Hungarian paprika
6 tablespoons peanut oil
2 red onion -- diced
1 cup carrot -- diced
1 cup yellow squash -- diced
1 cup zucchini -- diced
1 cup turnip -- diced
1 red bell pepper -- diced
2 cloves garlic -- crushed
1 pinch thyme
1 bay leaf
16 ounces beef stock -- or veal stock
1 egg -- beaten
In a stainless-steel bowl, rub butter into 3 cups flour until walnut-sized
balls form. Add sour cream, 1/2 cup water, and 1/4 teaspoon salt. Mix to form
a large ball. Cover with plastic wrap and refrigerate for 30 minutes..
Preheat oven to 375°F. Lightly dust beef with remaining flour and paprika.
Place 4-quart Dutch oven over high heat and add peanut oil. Sauté beef until
browned. Reduce heat to medium-high and add onions, carrots, squash, zucchini,
turnips, pepper, and garlic; cook, covered, until vegetables are slightly soft.
Add thyme, bay leaf, and salt and pepper to taste. Add stock until barely
covered. Bring to a simmer and place in oven uncovered for about 1 1/2 hours.
If stock evaporates too quickly, add more. Adjust seasoning. Cool and
reserve.
Grease a 10- or 12-inch cast-iron skillet. Cut dough in half and roll out each
half 2 inches larger than diameter of skillet. Place bottom layer in skillet
so edges overlap rim and brush edges with egg. Add beef filling. Cover with
second layer of pie dough, and crimp edges. Make small hole in center. Brush
top of pie with egg and bake for 45 minutes to an hour, until crust is golden
brown.
- - - - - - - - - - - - - - - - - -