Beef Burgundy Pie
Sauteed beef, mushrooms, bacon, and carrots in rich red wine sauce baked beneath a crispy golden crust of hashbrown potatoes.
Serving size: 7 oz
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 525° F (450° F convection). |
| Redi-Shred® Hashbrown Potatoes |
1 carton
|
Fill carton of hashbrowns to fill line with hot tap water (140° to 150° F). Let stand 20 minutes; drain. |
| Butter, melted |
1 cup
|
Stir next 3 ingredients into hashbrowns; set aside. |
| Salt |
1 tbsp.
|
|
| Garlic powder |
2 tsp.
|
|
| Beef, top round steak |
12 lb.
|
Cut beef into 1/2-inch cubes. Saute beef and mushrooms in oil. Sprinkle with flour; stir. |
| Mushrooms, quartered |
4 lb.
|
|
| Olive oil |
1 cup
|
|
| Flour |
1/2 cup
|
|
| Bacon, cooked, crumbled |
6 oz.
|
Stir in next 5 ingredients. Cook about 2 minutes, stirring occasionally. |
| Parsley, chopped |
1/2 cup
|
|
| Thyme, dried |
2 tbsp.
|
|
| Garlic powder |
2 tsp.
|
|
| Salt |
2 tsp.
|
|
| Dry red wine |
3 cup
|
Stir in remaining ingredients; cover. Cook 30 minutes or until beef is tender and sauce has thickened, stirring occasionally. Spoon into two 20" x 12" x 2" steamtable pans. Top each pan with 3 quarts hashbrown mixture. |
| Beef broth |
3 cup
|
|
| Carrot, sliced |
4 lb.
|
|
|
|
Bake for 10 to 15 minutes or until golden brown. |
|
|
Note: 1 1/2 pounds uncooked bacon equals approximately 6 ounces cooked bacon.
|
Nutritional Information Per Serving
| Calories — 382 |
Protein — 31.6 g |
Fat — 15.8 g |
| Carbs — 25.7 g |
Iron — 4.2 mg |
Sodium — 446 mg |
| Potassium — 956 mg |
Zinc — 5.3 mg |
Vitamin A — 94.67 IU |
| Riboflavin — 0.44 mg |
Niacin — 8.8 mg |
Calcium — 38.1 mg |
| Cholesterol — 84.8 mg |
Vitamin B6 — 0.91 mg |
Vitamin B12 — 2.2 ug |
| Thiamine — 0.18 mg |
Phosphorus — 317 mg |
Folic Acid — 24.3 ug |
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