Russian Meat Pie

Name: Russian Meat Pie
Ingredients: 2 Tbsp. butter or margarine or Pam; 1 c. onion, chopped; 1 1/2 c. carrots, sliced thin; 3 c. green cabbage, chopped; 1 lb. ground sirloin or round steak; 2 Tbsp. flour; 1 can cream of mushroom soup; 1 tsp. salt (optional); 1/4 tsp. pepper; pie crust for a 2-crust pie

10 ingredients

14 steps

Ingredients

2 Tbsp. butter or margarine or Pam
1 c. onion, chopped
1 1/2 c. carrots, sliced thin
3 c. green cabbage, chopped
1 lb. ground sirloin or round steak
2 Tbsp. flour
1 can cream of mushroom soup
1 tsp. salt (optional)
1/4 tsp. pepper
pie crust for a 2-crust pie

Directions

1

Prepare pie crust (or use ready-made crust).
2

Saute onion, carrots and cabbage in butter (or Pam) in large skillet, stirring often, until tender (about 15 minutes).
3

Remove to a large bowl. In same skillet, saute meat over high heat until it loses its pink color.
4

Drain.
5

Add flour, salt and pepper; stir and simmer until slightly thickened (about 5 minutes).
6

Add mushroom soup (undiluted) and stir until well blended.
7

Remove from heat and add to vegetables.
8

Fit bottom pie crust into a 10-inch deep dish pie plate.
9

Brush this crust with the white of an egg (slightly beaten).
10

Spoon meat and vegetable mixture into crust.
11

Cover with top crust that has vents cut in it.
12

Brush top crust with egg yolk and 1 tablespoon water, beaten together.
13

Bake for 30 to 45 minutes at 350° or until golden brown.
14

Let sit for a few minutes before serving.