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Beef Pie
Ingredients:
Pastry for 2-crust pie
2 Tbs. shortening
1 1/2 c. chopped celery
1 1/2 c. chopped onion
1 1/2 c. chopped green pepper
3 c. beef cubes
1 can condensed tomato soup
2 Tbs. preparede mustard
1/4 c. ketchup
3/4 tsp. salt
Pastry for 2-crust pie
2 Tbs. shortening
1 1/2 c. chopped celery
1 1/2 c. chopped onion
1 1/2 c. chopped green pepper
3 c. beef cubes
1 can condensed tomato soup
2 Tbs. preparede mustard
1/4 c. ketchup
3/4 tsp. salt
Directions:
Heat shortening in skillet, add celery, onions and green pepper; saute until soft. Stir in beef cubes; cover and simmer 20 minutes. Add soup, mustard, ketchup and salt; heat thoroughly. Place meat mixture in pastry-lined 9" pie pan; adjust top crust, flute edges and cut vents. Bake in hot oven (425) 40 to 50 minutes.
Makes 6 Servings
Heat shortening in skillet, add celery, onions and green pepper; saute until soft. Stir in beef cubes; cover and simmer 20 minutes. Add soup, mustard, ketchup and salt; heat thoroughly. Place meat mixture in pastry-lined 9" pie pan; adjust top crust, flute edges and cut vents. Bake in hot oven (425) 40 to 50 minutes.
Makes 6 Servings
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