Beef Stroganoff Pie Cups Recipes

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BEEF STROGANOFF PIE CUPS



Beef Stroganoff Pie Cups image

Savory pies made with Pillsbury pie crusts, sirloin, mushrooms and peas are a fun spin on traditional beef stroganoff.

Provided by Cindy Rahe

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb beef top sirloin, flank or skirt steak, thinly sliced
Dash salt and pepper
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2 cup chopped onion
1/2 cup chopped carrot
1 cup frozen sweet peas, thawed
2 tablespoons vermouth, if desired, or Progresso™ beef-flavored broth
1 cup (8 oz) full-fat sour cream
1 egg
1 tablespoon milk

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.

Nutrition Facts : ServingSize 1 Serving

BEEF STROGANOFF PIE CUPS RECIPE - (4.4/5)



Beef Stroganoff Pie Cups Recipe - (4.4/5) image

Provided by jab120638

Number Of Ingredients 11

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

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 STROGANOFF PIE



Beef Stroganoff Pie image

Make and share this Beef Stroganoff Pie recipe from Food.com.

Provided by TGirl

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

3 cups flour, all purpose
2 tablespoons dried onion flakes
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1/2 cup butter
1/2 cup shortening, such as crisco
1 egg, beaten
6 -8 tablespoons cold water
1 tablespoon milk (for eggwash)
1 egg, beaten (for eggwash)
2 cups mushrooms, sliced
1 cup onion, chopped
2 lbs ground beef
1 cup fresh parsley, chopped
1/2 cup breadcrumbs
8 ounces cream cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon thyme leaves

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.

CHEESY BEEF STROGANOFF CASSEROLE



Cheesy Beef Stroganoff Casserole image

This recipe for beef stroganoff casserole is a good use of leftover pot roast.

Provided by seren

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 55m

Yield 8

Number Of Ingredients 11

1 tablespoon beef tallow
1 cup sliced fresh mushrooms
1 onion, sliced
2 cups shredded leftover cooked pot roast
1 (8 ounce) package cream cheese, softened and cubed
1 cup beef broth
½ cup sour cream, or more to taste
2 cloves garlic, minced, or more to taste
½ teaspoon onion powder
5 slices smoked Gouda cheese
1 pinch salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat tallow in a large skillet over medium-high heat. Add mushrooms and saute until softened, about 5 minutes. Remove to a plate. Add onion to the skillet and cook until charred, 7 to 10 minutes. Remove from the heat.
  • Place leftover pot roast in the bottom of a baking dish. Top with mushrooms and onions.
  • Combine cream cheese, broth, sour cream, garlic, and onion powder in the jar of an immersion blender; puree until smooth. Pour over meat, mushrooms, and onions. Place Gouda cheese slices on top.
  • Bake in the preheated oven until bubbling and cheese is melted and golden, about 30 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 5.1 g, Cholesterol 107.1 mg, Fat 30.9 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 16.5 g, Sodium 382.8 mg, Sugar 1.9 g

BEEF STROGANOFF PIE



Beef Stroganoff Pie image

This is from an old Pillsbury cookbook. My DH hates white food, but I like Stroganoff, so I was able to hide the stuff in the pie crust. This is an easy, excellent meal.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (15 ounce) package refrigerated pie crusts
1 lb ground beef
1 cup chopped onion
1 clove garlic, minced
1 cup breadcrumbs
1 cup chopped fresh parsley
1/2 teaspoon pepper
2 eggs
1 can cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1 egg white, slightly beaten

Steps:

  • Prepare pie crust according to directions for 2 crust pie using 9 inch pie pan Heat oven to 375 In lge skillet, cook ground beef, onions& garlic until beef is browned.
  • drain Stir in remaining ingredients except egg white.
  • Mix well Pour into crust lined pan.
  • top with remaining crust Seal& flute edges Cut slits in top crust-- Brush with egg white Bake at 375 for 45 to 55 minutes Let stand 10 minutes-- cut into wedges& enjoy.

Nutrition Facts : Calories 1230.9, Fat 80.3, SaturatedFat 32.6, Cholesterol 245.2, Sodium 1680, Carbohydrate 85.4, Fiber 3.7, Sugar 10, Protein 40.7

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