Stroganoff Pie

By DebCooks

A great new twist on stroganoff without the pasta.

Ingredients

• 3 T butter
• 3 T olive oil
• 2 c sliced fresh mushrooms
• 1 c chopped onion
• 1 1/2 lbs lean ground beef
• 2 T flour
• 1 1/2 to 2 teas sweet paprika
• 1-14 oz can beef broth
• 1 rounded T tomato paste
• 2 T chopped fresh dill(optional)
• 1 c sour cream
• Salt and pepper to taste
• 1 refrigerated pie crust, unbaked

Preparation

Step 1

In a large skillet, melt 2 T butter with 2 T olive oil over medium high heat. Add the mushrooms and saute for about 2 minutes, until golden. Remove the mushrooms with a slotted spoon and set aside. Add the remaining butter and oil to the skillet and saute the onions for about 2 minutes. Add the ground beef and continue to cook for about 5 minutes until browned. Stir in the flour and paprika and cook for 1 minute. Stir in the broth, tomato paste, and dill and bring to a boil. Reduce the heat to low and simmer adding the mushrooms.
Preheat the oven to 425.
To the stroganoff add the sour cream and season with salt and pepper. Pour into the casserole dish.
Roll the dough 1 inch larger than the dish. Put the crust over the casserole dish and flute the edges. Cut 2 to 3 slits in the top of the crust for the steam to escape. Bake on the middle rack of the oven for 15-25 minutes until the crust is golden. Serve hot