Meat Pie A La White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds beef tenderloin
1/2 cup flour
1/2 cup oil
1-1/2 cups sliced onion
1 clove garlic, minced
2 cups condensed consomme
1 bay leaf, crumbled
1 tablespoon dry mustard
1 teaspoon Kitchen Bouquet
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1-1/2 cup peas (preferably fresh, frozen are ok)
1/2 recipe pie crust
1 teaspoon Accent (optional)
1 teaspoon salt to taste
fresh ground black pepper to taste
Cut beef into cubes. Place flour, Accent, salt, and pwpper in a paper bag. Put beef cubes in bag with flour mixture and shake well to caot meat thoroughly. Brown meat in oil in a large saucepan. Remove the meat; add onion and garlic to il remaining in th epan and fry for 10 minutes, stirring constantly. Add the meat back into the pan with consomme, 1 can water, and seasoning. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours. Add peas and pur into casserole or individual baking dishes. Top with pie crust, rolled 1/8 inch thick and bake in hot oven (425 degrees F) for 30 minutes or until crust is brown.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds beef tenderloin
1/2 cup flour
1/2 cup oil
1-1/2 cups sliced onion
1 clove garlic, minced
2 cups condensed consomme
1 bay leaf, crumbled
1 tablespoon dry mustard
1 teaspoon Kitchen Bouquet
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1-1/2 cup peas (preferably fresh, frozen are ok)
1/2 recipe pie crust
1 teaspoon Accent (optional)
1 teaspoon salt to taste
fresh ground black pepper to taste
Cut beef into cubes. Place flour, Accent, salt, and pwpper in a paper bag. Put beef cubes in bag with flour mixture and shake well to caot meat thoroughly. Brown meat in oil in a large saucepan. Remove the meat; add onion and garlic to il remaining in th epan and fry for 10 minutes, stirring constantly. Add the meat back into the pan with consomme, 1 can water, and seasoning. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours. Add peas and pur into casserole or individual baking dishes. Top with pie crust, rolled 1/8 inch thick and bake in hot oven (425 degrees F) for 30 minutes or until crust is brown.
Serves 6.
