"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef and Mushroom Stroganoff Pie Recipe

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This recipe for Beef and Mushroom Stroganoff Pie, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package refrigerated pie crusts
1 lb ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic; minced
1 (2.3) package beefy mushroom soup mix
1/8 teaspoon pepper
1/2 cup water
1 (3 oz) package cream cheese
1/ cup sour cream

Directions:
Directions:
Prepare crust according to directions on package for 2-crust pie.

Heat oven to 375.

In skillet, cook beef, mushrooms, onions, and garlic, stirring frequently. Drain.

Stir in soup mix, pepper, and water. Add cream cheese; cook and stir until cream cheese is melted. Remove from heat. Stir in sour cream. Pour into crust-lined pan. top with 2nd crust; seal edges and flute.

Cut slits in several places in top crust.

Bake at 375 for 45-50 minutes.

Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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