To begin, slice an onion very thin. Toss those in a large skillet with 2 tablespoons of butter and sauté them until they are golden.
Meanwhile cut a pound of round steak into small slices that are about 1/4 inch thick. I cut the steak into about 1 1/2 inch wide strips, then slice them up.
In a dish, combine 1/4 c flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/4 tsp ginger and 1/4 tsp allspice. Stir those together.
When the onions are done, scoop them into a dish and set them aside.
Place the meat in a plastic bag.
Add in the flour mixture.
Close the bag tight, and shake like crazy to coat the meat with the seasoning.
In the same skillet that you sautéed the onions, heat 2 tablespoons of oil over medium high heat. Toss in the meat.
Cook until the meat is nice and browned.
Pour in 2 1/4 cups hot water, 2 Tb red wine and 2 Tb Worcestershire sauce. Bring it to a boil, cover and reduce the heat to a simmer and let it cook for 40 minutes.
When it is almost done, peel and dice three medium russet potatoes into 1/2 inch pieces.
Toss the potatoes in and cook for 10 more minutes.
After the potatoes have cooked, preheat your oven to 450 degrees.
Stir in 1 cup of frozen mixed veggies or frozen peas. I make them both ways, and choose whichever I have handy. Turn off the heat.
You will need 6, 4 inch ramekins. To top your pies, you’ll need about the amount of pie crust dough that you would for two standard pies. Divide the dough into 6 portions.
Beat and egg with a tablespoon of water until frothy.
Ladle the filling into the ramekins, dividing it evenly between all six. Top the filling with the sautéed onions.
Brush the edges of the ramekin with the egg wash.
Top with a crust and press the edges against the sides. You can trim them neatly if you like, but we love to nibble on the extra crust. Cut a slit in the center with a sharp knife.
Brush the top with the egg wash. Repeat with all of the pies.
Place them all on a baking sheet.
Bake for 25 – 30 minutes or until golden.
Allow them to cool 5-10 minutes.
- Pie crust dough for 2 standard pies
- 1 onion
- 2 Tb butter
- 1 lb round steak
- 1/4 c flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp ginger
- 1/4 tsp allspice
- 2 Tb extra virgin olive oil (or veg. oil)
- 2 1/4 c hot water
- 2 Tb red wine
- 2 Tb Worcestershire sauce
- 3 medium russet potatoes
- 1 c frozen mixed veggies or peas
- 1 egg
- 1 Tb water
- To begin, slice the onion nice and thin. Sauté it in the butter until golden brown in a large skillet. When they are tender and golden, scoop them out and set aside in a dish.
- Meanwhile, combine the flour, salt, pepper, ginger, paprika and allspice in a dish. Stir together.
- Cut the steak into sections about 1 1/2 inch wide, and slice into 1/4 inch slices. In a large plastic bag, add in the steak and the flour mixture. Close the bag and shake well to coat the meat.
- In the same skillet, add the oil and heat over medium high heat.
- Add in the meat and cook until it is nice and brown.
- Add in the water, red wine and Worcestershire sauce, stir together. Bring it to a boil, cover and reduce it to a simmer.
- Cook covered for 40 minutes. When it is almost done, peel and dice the potatoes into 1/2 inch cubes. Add the potatoes into the skillet, stir and cook covered another 10 minutes. Stir in the frozen veggies and turn off the heat.
- Preheat your oven to 450 degrees.
- Divide your pie crust dough into 6 portions, and roll them out. Ladle the filling evenly into 6, 4 inch ramekins. In a bowl, beat the egg and water together until frothy.
- Brush the edges of the ramekin with the egg wash, and cover with a portion of dough, pressing the dough to the edges. Trim them neatly if you like, or leave them as is.
- Cut a slit in the center of the dough with a sharp knife. Brush the crust with egg wash.
- Place all or the pies on a baking sheet and bake for 25-30 minutes or until golden.
- Cool 5-10 minutes.