Beef Pot Pie I

Name: Beef Pot Pie I
Ingredients: 1 (17.5 ounce) package frozen puff pastry, thawed; 4 tablespoons olive oil; 1 cup chopped onion; 1 teaspoon minced garlic; 1 cup raw porcini mushrooms; 1 cup chopped carrots; 1/2 cup chopped celery; 1 potato, diced; 1 pound beef tenderloin, cubed; 1 bay leaf; 1 teaspoon dried oregano; 1 cup dry Marsala wine; 2 tablespoons chopped fresh parsley; 1 egg white

14 ingredients

5 steps

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup raw porcini mushrooms
1 cup chopped carrots
1/2 cup chopped celery
1 potato, diced
1 pound beef tenderloin, cubed
1 bay leaf
1 teaspoon dried oregano
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
1 egg white

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
3

Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
4

Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
5

Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.