Best Beef Stroganoff Pie Recipes

BEEF STROGANOFF PIE

Steps:

• In large skillet, cook beef, mushrooms, and onions until beef is browned.
• Drain off fat, and add remaining Stroganoff ingredients, cooking over medium heat until cream cheese is melted.
• In bowl, stir together flour, dried onion flakes, salt, sugar, and pepper.
• Cut in butter and shortening until mixture is crumbly.
• With a fork, add egg and enough water until flour is moistened.
• Divide dough in half.
• On floured surface, roll dough into two 14 inch squares.
• Place one square into a 9 inch by 9 inch baking dish, trimming edges to 1/2 inch from rim of dish.
• Fill dough with Stroganoff ingredients and top with remaining dough square.
• Trim top crust to 1/2 inch from rim of dish, then roll both edges of dough under to form a rim inside of the baking dish.
• Crimp edges of dough and cut vent holes into surface of the pie.
• Mix egg wash ingredients together and brush over top and edges of the pie.
• Bake at 375 degrees for 35 to 45 minutes, or until crust is golden brown.
• Let stand for 5 minutes before serving.

BEEF STROGANOFF PIE CUPS

Steps:

• Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
• Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
• In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
• In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
• In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
• In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
• Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.

BEEF STROGANOFF PIE CUPS RECIPE - (4.4/5)

Steps:

• 1 box refrigerated pie crusts, softened as directed on box 1 pound beef top sirloin, flank or skirt steak, thinly sliced Dash salt and pepper 1 (8-ounce) package sliced fresh mushrooms (about 3 cups) 1/2 cup onion, chopped 1/2 cup carrot, chopped 1 cup frozen sweet peas, thawed 2 tablespoons vermouth, if desired, or beef-flavored broth 1 cup full-fat sour cream 1 egg 1 tablespoon milk

BEEF AND MUSHROOM STROGANOFF PIE

Steps:

• 1. Prepare crust as directed on box for 2 crust pie using 9 inch glass pie pan.
• 2. Heat oven to 375 degrees.
• 3. In large skillet, cook ground beef, mushrooms and onion over medium heat until the beef is cooked through. DRAIN.
• 4. Stir in soup mix, pepper and water.
• 5. Add cream cheese. Cook and stir until cream cheese is melted and mixture is hot.
• 6. Remove from heat and stir in sour cream. Pour into the crust lined pan. Top with the second crust. Seal edges and flute. Cut slits on top crust in several paces.
• 7. Bake 45-50 minutes until the pie is golden brown. Let sit for 10 minutes before serving.
• 8. Cut into wedges to serve.

BEEF STROGANOFF PIE CUPS

Steps:

• Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
• Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
• In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
• In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
• In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
• In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
• Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.