- 1 tablespoon olive oil
- 1 pound boneless sirloin steak, trimmed and cut into 1/2-inch cubes
- 1 3/4 cups chopped onion (about 1 medium)
- 2 garlic cloves, minced
- 1 1/2 cups fat-free, less-sodium beef broth
- 1/2 cup merlot or other dry red wine
- 2 tablespoons no-salt-added tomato paste
- 1 tablespoon low-sodium Worcestershire sauce
- 1 1/2 cups sliced carrot (about 5 medium)
- 1 cup sliced mushrooms
- 2 thyme sprigs
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- calories 327
- fat 14.5 g
- satfat 5.3 g
- protein 19.8 g
- carbohydrate 29.2 g
- cholesterol 53 mg
- iron 2.7 mg
- sodium 545 mg
- caloriesfromfat 40 %
- fiber 2 g
- calcium 35 mg
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add steak, onion, and garlic; cook 5 minutes or until steak is browned. Add beef broth and next 3 ingredients to pan; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.
Stir in carrot, mushrooms, and thyme; cover and simmer 30 minutes.
Combine flour and water in a small bowl, stirring with a whisk; add to steak mixture in pan. Cook over medium heat 2 minutes or until thick. Remove and discard thyme; stir in salt and pepper.
Preheat oven to 425°.
Spoon steak filling into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie dough; cut small slits in center to vent, and place over filling. Fold edges under; flute.
Bake at 425° for 17 to 18 minutes or until lightly browned.