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BEEF - RIB-EYE - S.M.O.G. Pie
Nb persons: 8
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| S.M.O.G. Pie - (Steak, Mushroom, Onion & Gruyere) Recipe courtesy Dangerously Delicious Pies | |
| 2 pounds | steak shoulder tenders, cut into 1/2-inch cubes |
| 1 1/2 cups | heavy cream |
| 1 cup | Gruyere cheese, grated |
| 1 cup | mushrooms, sliced and cooked briefly in a pan |
| 1/8 cup | all-purpose flour |
| 1 | onion, diced and browned in a pan |
| 1 unbaked double-crust pie shell | |
| Butter, melted | |
Preheat the oven to 350 degrees F.
Mix together the steak, cream, cheese, mushrooms, flour and onions, and then dump the ingredients into the bottom crust of the pie shell, fit into a pie plate. Cover with the second top crust. Cut slits in the top crust to vent and brush some melted butter over the top.
Bake until the crust is golden brown and the gravy is bubbling through the vents, 50 minutes to 1 hour. Let cool 5 to 10 minutes before serving.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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