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I am really a meat and potatoes kind of gal, which is a good thing since I live in a house full of guys! This is not your average frozen pot pie and you won’t find any green peas in this pot pie. I’ve tried really hard to like green peas but I just don’t have it in me. You will find hearty chunks of steak and potatoes and mushrooms with a wonderfully rich sauce with a decadent puff pastry top.
Totally, amazingly delicious! This was one of the best things I’ve ever made. It was so good my husband and I ate it all before the kids came back from deer hunting! They were not too happy about it either, so darn it, I have to make it again.
I had a secret ingredient for the sauce, that’s what allowed me to use steak instead of traditional chunks of roast. “What’s the secret ingredient?” You say. Well it’s called More Than Gourmet Demi-Glace Gold. It’s a nice little packet of traditional French Demi-Glace, packed full of fabulous beef flavor. How handy is that?
I was asked to try the More Than Gourmet Classic French Stocks and Sauces. I used the Roasted Chicken Demi-Glace for spectacular chicken noodle soup, which was a quick and easy way to get a lot of flavor into my hurried up soup. It tasted like I cooked it all day, when in fact I had it ready to eat in about 30 minutes. Now that’s my kind of product!
Don’t be afraid to read the label on More Than Gourmet’s products, because there are no chemicals, no preservatives, no artificial colors or flavors and no fillers. Sounds good to me!
I’m sure you are ready to hear about that giveaway, aren’t you? More Than Gourmet is providing The SauceMaker’s Dozen, The Sauce Guys’ Favorites pack. There are 14 packs in all! It includes the French Demi-Glace used in this recipe, veal, chicken, seafood, vegetable and even mushroom essence. Just think of all the cooking you can do! It will taste all gourmet and you don’t have to spend hours in the kitchen! I think they will be awfully handy with the upcoming holiday season too.
Thanks to More Than Gourmet and to everyone who entered!
- Tell me what you would cook with your More Than Gourmet Demi-Glace?
- For Extra Entries:
- Follow More Than Gourmet on facebook
- Follow More Than Gourmet on twitter
- Follow Miss in the Kitchen on facebook
- Follow Miss in the Kitchen on twitter
- Subscribe to Miss in the Kitchen by RSS or Email
- Tweet the giveaway with something like
” I just entered to win @sauceguy The SauceMaker’s Dozen Classic French Stocks & Sauces from @missnthekitchen pls RT http://bit.ly/oJQfCJ ”
Look for bonus entries on facebook & twitter!
Giveaway open to US residents. Winner will be selected at random.
Entries will be accepted through Thursday October 20, 2011.
Don’t be intimidated by the long list of ingredients here, it isn’t fancy or difficult, just a few steps that are so worth the effort with a delicious result.
Steak & Mushroom Pot Pie
- 3 cups red potatoes, cut into 3/4 to 1 inch chunks (I used small new potatoes from my garden)
- 1 1/2 pounds sirloin steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons Mrs. Dash Seasoning Blend (or other steak seasoning blend)
- 1 tablespoon butter
- 1 medium onion, diced
- 1 garlic clove, minced
- 8 oz white mushrooms, sliced
- 1.5 oz More Than Gourmet Demi-Glace Gold (Classic French Demi-Glace)
- 1/4 cup water
- 1 cup half and half
- 2 tablespoons A1 Steak Sauce
- 1/4 cup fresh parsley, divided
- 1 sheet frozen puff pastry, thawed
Preheat oven to 400 degrees.
Place potatoes in a large sauce pan and cover with cold water. Place over high heat and bring to a boil. Lower heat slightly and continue to cook until potatoes are fork tender. Drain and set aside.
Meanwhile, in a medium to large skillet, melt butter. Add onions and garlic, cook, stirring often. When onions start to soften add mushrooms and continue to cook just until mushrooms have softened. Remove from heat and set aside.
Season steaks on both sides with olive oil, salt and Mrs. Dash. Sear in a hot skillet for about 3 to 4 minutes on each side. Steaks will be rare, but they will continue to cook in the oven. You are searing the steaks to develop the crust and flavor in the steaks. Remove steaks and set aside to rest for at least 5 minutes.
Stir Demi-Glace into the skillet that you seared the steaks in. Add 1/4 cup water, cook over medium heat, stirring until demi-glace is dissolved. Add half and half and steak sauce, continue to cook, stirring until sauce just starts to bubble. Remove from heat. Stir in 2 tablespoons of fresh parsley, onion, garlic and mushroom mixture. Set aside.
Cut steaks into 1 inch chunks, reserve any juices from the steaks and pour into sauce mixture. Add steak, juices, and potatoes into sauce stirring until well combined. Pour into a large casserole dish, I used my oval corningware dish.
Unfold puff pastry onto a lightly floured surface and roll out slightly to fit your casserole dish. Gently lay over filling, tucking the sides under. Using a sharp knife, make a few slits in the top to allow steam to escape.
Bake for 45 to 50 minutes or until puff pastry is puffed up, browned and filling starts to bubble.
Allow to cool for 5 minutes before serving. Garnish with fresh parsley.