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Steak Mushroom & Gruyere Pie Recipe

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This recipe for Steak Mushroom & Gruyere Pie is from A Stewart-Gilbert Collaboration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cubed beef (I used chuck steak)
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground white pepper
2 cups fresh mushrooms (diced)
1/2 of a large white onion (diced)
8 oz Gruyere cheese (shredded)
1/2 cup heavy cream
1 TB chopped parsley
1 refrigerated double pie crust

　
Directions:
Directions:
Preheat the oven to 425 degrees. Line a 9″ pie plate with one of the uncooked pie crusts and set aside. Season the cubed beef with the salt, garlic powder and white pepper, then lightly brown in a large saute pan over medium-high heat. (Don’t cook the beef all the way through, just brown the outside leaving the interior rare. You’ll want it to finish cooking during baking.) Transfer the meat to a large bowl and set aside. In the same pan, cook the onions until they become slightly translucent, then add the mushrooms, reduce the heat to medium, and continue cooking for another 4 – 5 minutes. Add the onion & mushroom mixture to the beef, throw in the shredded cheese and toss to combine. Top this mixture with the heavy cream and stir to evenly coat, then transfer to the prepared pie plate and top with the chopped parsley. Top with the second uncooked pie crust, flute the edges and cut a few slits in the top to vent steam during baking. Brush the top of the crust with melted butter and sprinkle with a bit of coarsely ground sea salt. Cover the outer edges of the crust with aluminum foil to prevent over-browning, and bake in the preheated oven for 35 – 40 minutes. Remove from the oven and allow the pie to rest on a wire rack for around 20 minutes before serving.

 

 

 

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