Beef Stroganoff Pie Cups

Refrigerated pie crusts makes quick work of these savory pies, and they're great the day after, too. Perfect for dinner and a lunch.

Photo by Joy B.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

65

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

65

minutes

SERVINGS

1

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    box refrigerated pie crusts, softened as directed on box

  • 1

    pound beef top sirloin, flank or skirt steak, thinly sliced

  • Dash salt and pepper

  • 1

    (8-ounce) package sliced fresh mushrooms (about 3 cups)

  • 1/2

    cup onion, chopped

  • 1/2

    cup carrot, chopped

  • 1

    cup frozen sweet peas, thawed

  • 2

    tablespoons vermouth, if desired, or beef-flavored broth

  • 1

    cup full-fat sour cream

  • 1

    egg

  • 1

    tablespoon milk

Directions

1 box refrigerated pie crusts, softened as directed on box 1 pound beef top sirloin, flank or skirt steak, thinly sliced Dash salt and pepper 1 (8-ounce) package sliced fresh mushrooms (about 3 cups) 1/2 cup onion, chopped 1/2 cup carrot, chopped 1 cup frozen sweet peas, thawed 2 tablespoons vermouth, if desired, or beef-flavored broth 1 cup full-fat sour cream 1 egg 1 tablespoon milk

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