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Beef Stroganoff Pie Cups

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

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Rate this recipe 4.4/5 (19 Votes)

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

Details

Servings 1
Cooking time 65mins
Adapted from bettycrocker.com

Preparation

Step 1

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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