This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!
Ingredients
- frozen Puff Pastry: 1 pack (17.5 ounce pack, thawed)
- olive oil: 4 Tbsp
- onion: 1 cup (chopped)
- garlic: 1 tsp (minced)
- raw porcini mushrooms: 1 cup
- carrots: 1 cup (chopped)
- celery: 0.5 cup (chopped)
- potato: 1 piece (diced)
- beef tenderloin: 1 pound (cubed)
- bay leaf: 1 piece
- oregano: 1 tsp (dried)
- dry Marsala wine: 1 cup
- fresh parsley: 2 Tbsp (chopped)
- egg white: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
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Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
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Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
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Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
