adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef Stroganoff Pie Cups
0 Likes
Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Beef and mushroom savory pie with sirloin and peas, a delicious twist on classic stroganoff.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 400°F and generously coat 8 regular-size muffin cups with cooking spray.
  • Unroll the pie crusts and cut out 8 rounds that are 4 1/2 inches in size. Put a round in each muffin cup and gently press it down with a small glass. Gather the dough scraps, re-roll them to about 1/8-inch thickness, and cut out 8 rounds that are 3 inches in size for the lids. Place the lids on a plate along with the muffin pan in the refrigerator.
  • Cook the beef with a touch of salt and pepper in a large skillet over medium-high heat until it's no longer pink. Transfer the beef from the skillet to a plate and let it cool.
  • In the skillet, sauté the mushrooms until tender and they release and evaporate their water. Add the onion and carrot, sprinkle with a pinch of salt, and cook until the onion is soft and translucent. Pour in the vermouth to deglaze the pan, scraping up any browned bits from the bottom, then cook until most of the liquid has evaporated. Transfer the mixture from the skillet to a plate to cool.
  • Combine beef, cooked vegetables, and thawed peas in a large bowl. Coat the mixture with sour cream. Adjust seasoning by tasting and adding more salt or pepper if needed. Spoon generous amounts of the beef mixture into the pie crust-lined cups. Cover with lids and seal the edges using a fork.
  • In a small bowl, whisk together the egg and milk until well blended. Brush the mixture over the tops of the pies, then cut vent holes and sprinkle each with a pinch of salt and pepper.
  • Bake until pies are golden brown, about 25 to 30 minutes. Let cool for 5 minutes before gently removing from muffin cups. Serve warm.

Similar Recipes