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
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
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.
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I made this last week and my husband & I really enjoyed it. I happened to use a chuck roast that I cubed; the addition of wine really tenderized the beef so it almost melt in your mouth. I used a regular refrigerated pie crust baked about an extra 8-10 minutes to properly brown. Recipe is relatively easy and makes great left-overs.
Dressed up a bit, this could be Outstanding. Omitted carrots, used part ground sirloin and added some browned link sausages before covering with a puff pastry crust. Served with mashed potatoes/rutabaga and brown gravy. Yum! A New Year's Day favorite!
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