Type what you have

Ingredients

• ✓ round steak
• cream of mushroom soup
• condensed french onion soup
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Trim the fat from the steak, and cut into desired number of servings.
3. 3 In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
4. 4 Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.

By Nancy

Ingredients

• ✓ round steak
• olive oil
• bread crumb
• prosciutto
• egg
• olive oil
• spaghetti sauce
• spaghetti

Instructions

1. 1 Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
2. 2 Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
3. 3 Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
4. 4 Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.

By DeeJay

Ingredients

• ✓ round steak
• all-purpose flour
• salt
• vegetable oil
• ketchup
• onion
• water

Instructions

1. 1 Combine the flour and salt in a bowl. Gently press the steak into the flour mixture to coat and shake off the excess flour.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef until brown on all sides, 5 to 7 minutes. Remove beef from skillet and drain excess oil. Stir the ketchup, onion, and water into the skillet, then add the meat. Reduce heat to medium-low. Cover and simmer until tender, about 1 hour.

By Steph

Ingredients

• ✓ round steak
• onion powder
• black pepper
• garlic powder
• salt
• salad dressing mix
• worcestershire sauce
• soy sauce
• hot pepper sauce

Instructions

1. 1 Cut meat into strips no thicker than 1/4 inch. In a large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Place meat into a container, and combine with marinade. Cover, and refrigerate 24 hours.
2. 2 Place oven rack on the highest level. Place aluminum foil on bottom of oven to catch drips. Preheat oven to 150 degrees F (65 degrees C).
3. 3 Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack. Bake in preheated oven for 4 hours, or until dried to desired consistency.

By Terry

Ingredients

• ✓ round steak
• brown sugar
• soy sauce
• pineapple juice
• water
• vegetable oil
• garlic
• bamboo skewer

Instructions

1. 1 Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
2. 2 Marinate beef in refrigerator for 24 hours.
3. 3 Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
4. 4 Thread beef slices in a zig-zag onto the skewers.
5. 5 Preheat grill for medium heat and lightly oil the grate.
6. 6 Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

By sheilago7

Ingredients

• ✓ round steak
• white sugar
• vegetable oil
• soy sauce
• green onion
• garlic
• sesame seed

Instructions

1. 1 Mix together sugar, oil, soy sauce, green onions, and garlic in a large bowl; set marinade aside.
2. 2 Cut steak into strips and add to marinade; stir to coat. Cover the bowl and place in the refrigerator, 30 minutes to overnight.
3. 3 Cook steak with marinade in a wok or frying pan over medium-high heat, stirring occasionally, until browned, about 5 minutes. Add sesame seeds; cook for 2 more minutes.

By LMEC623

Ingredients

• ✓ round steak
• vegetable oil
• all-purpose flour
• golden mushroom soup
• water
• beef bouillon
• sour cream
• egg noodle

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
2. 2 Transfer the meat to the slow cooker and top with the soup, water and bouillon.
3. 3 Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
4. 4 Cook the egg noodles according to package directions. Serve the meat over the noodles.

By Kathy

Ingredients

• ✓ round steak
• all-purpose flour
• beef broth
• white sugar
• soy sauce
• ginger root
• garlic
• broccoli

Instructions

1. 1 In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
2. 2 In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

By Sara

Ingredients

• ✓ round steak
• oil
• onion powder
• garlic powder
• onion
• beef broth
• brown sugar
• soy sauce
• ginger
• sriracha hot sauce
• rice noodle
• carrot
• cabbage
• green bell pepper
• red bell pepper
• celery

Instructions

1. 1 Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
2. 2 Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.

By Islandartist

Ingredients

• ✓ round steak
• apple cider
• apple
• currant
• raisin
• sour cherry preserves
• white sugar
• candied mixed fruit peel
• butter
• ginger
• clove
• nutmeg
• cinnamon
• salt
• sour cherry
• pastry
• heavy cream
• sugar

Instructions

1. 1 Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes.
2. 2 Remove steak to a cutting board; coarsely chop, then return to the pot.
3. 3 Stir in apples, currants, raisins, cherry preserves, 1 1⁄3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.
4. 4 Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 3 to 4 days before using.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with 1 pastry crust.
6. 6 Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.
7. 7 Bake in the preheated oven until golden brown, about 45 minutes. An instant-read thermometer inserted into the center of the pie should read 165 degrees F (74 degrees C).

By ONEMINA

Ingredients

• ✓ round steak
• garlic
• soy sauce
• vegetable oil
• ketchup
• oregano
• black pepper
• flank steak

Instructions

1. 1 In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
2. 2 Preheat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

By Char Finamore

Ingredients

• ✓ round steak
• green bell pepper
• vegetable oil
• tomato
• soy sauce
• garlic powder
• ginger
• black pepper
• cornstarch
• beef bouillon
• water
• rice

Instructions

1. 1 Trim any fat from steak; thinly slice steak into 2- to 3-inch strips. Core and seed bell pepper, then thinly slice into 3-inch strips.
2. 2 Heat oil in a large skillet over medium-high heat. Add steak and cook for 2 to 3 minutes. Add bell peppers; cook and stir until peppers start to soften and steak is browned, 3 to 5 minutes.
3. 3 Reduce heat and add diced tomatoes, soy sauce, garlic powder, ginger, and black pepper. Cover and simmer for 10 minutes.
4. 4 Stir cornstarch and bouillon cube into water; stir well until dissolved. Pour mixture into the skillet. Cover and simmer, stirring occasionally, until sauce thickens to a gravy-like consistency, about 10 minutes.
5. 5 Remove from heat and serve over hot cooked rice.

By Christine Ropeter

Ingredients

• ✓ round steak
• olive oil
• all-purpose flour
• beef broth
• red wine
• salt
• marjoram
• thyme
• black pepper
• mushroom
• onion

Instructions

1. 1 In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
2. 2 Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
3. 3 Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
4. 4 Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

By Faith

Ingredients

• ✓ round steak
• vegetable oil
• egg
• milk
• salt
• pepper
• all-purpose flour

Instructions

1. 1 Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
2. 2 Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
3. 3 In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
4. 4 Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
5. 5 Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

By SAMME

Ingredients

• ✓ round steak
• potato
• carrot
• onion
• cream of mushroom soup
• water
• onion soup mix

Instructions

1. 1 Place potatoes, carrots, and onion in a slow cooker. Cut steak into 6 equal pieces; place on top of vegetables.
2. 2 Whisk together condensed soup, water, and onion soup mix in a medium bowl until well combined; pour over steak.
3. 3 Cover and cook on Low for 7 to 10 hours.

By Katy

Ingredients

• ✓ round steak
• vegetable oil
• onion
• parsley
• salt
• black pepper
• bread dough
• butter

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
3. 3 Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

By Russ Neimy

Ingredients

• ✓ round steak
• soy sauce
• ginger root
• butter
• mushroom
• onion
• red bell pepper
• sweet and sour sauce
• rice

Instructions

1. 1 Whisk soy sauce and ginger together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to overnight.
2. 2 Heat a wok over high heat. Add steak mixture; cover wok and cook until steak browned, about 5 minutes. Transfer steak to a plate.
3. 3 Heat butter in wok over high heat; stir in mushrooms, onion, bell pepper, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir in cooked steak; cook until heated through, about 2 minutes. Serve over cooked rice.

By Littldot

Ingredients

• ✓ round steak
• olive oil
• salt
• black pepper
• onion
• broccoli
• cream of broccoli soup
• water
• soy sauce

Instructions

1. 1 In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
2. 2 Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
3. 3 Reduce heat and cover. Cook to desired doneness.

By LG6191972

Ingredients

• ✓ round steak
• vegetable oil
• garlic
• white vinegar
• sugar
• ketchup
• mustard
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
3. 3 Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

By Jamie Loman Verhoff

Ingredients

• ✓ round steak
• flour
• lard
• bacon
• onion
• mushroom
• irish stout beer
• parsley
• raisin
• brown sugar
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ingredients

• ✓ round steak
• garlic powder
• cumin
• salt
• pepper
• olive oil
• all-purpose flour
• water
• onion
• green bell pepper

Instructions

1. 1 Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
2. 2 Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

By Brenda Espinoza

Ingredients

• ✓ round steak
• salt
• black pepper
• all-purpose flour
• garlic powder
• cooking oil
• onion
• water
• beef base
• worcestershire sauce
• milk

Instructions

1. 1 Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
2. 2 Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
3. 3 Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
4. 4 Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
5. 5 Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
6. 6 Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
7. 7 Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

By Bibi

Ingredients

• ✓ round steak
• vegetable oil
• green bell pepper
• red bell pepper
• onion
• tomato
• water
• white sugar
• salt
• pepper

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
2. 2 Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
3. 3 Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.

By Melissa Carmela

Ingredients

• ✓ round steak
• red wine
• water
• spaghetti
• tomato
• onion
• white sugar
• kidney bean
• succotash
• green bell pepper
• salt
• pepper

Instructions

1. 1 Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
2. 2 Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
3. 3 Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
4. 4 Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.

By Janet Marks

Ingredients

• ✓ round steak
• flour
• paprika
• salt
• black pepper
• garlic powder
• olive oil
• onion
• tomato
• green chile

Instructions

1. 1 Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss beef in flour mixture until well coated.
2. 2 Heat olive oil in a skillet over medium-high heat. Sear beef until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the beef in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sauté until softened, 3 to 4 minutes.
3. 3 Add beef, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until beef is tender and flavors have combined, 2 to 3 hours.

By Yoly

Ingredients

• ✓ round steak
• all-purpose flour
• salt
• pepper
• vegetable oil
• celery
• onion
• carrot
• tomato
• brown sugar
• worcestershire sauce

Instructions

1. 1 Mix together flour, salt, and pepper in a shallow bowl. Dredge steak pieces in flour mixture to lightly coat.
2. 2 Heat oil in a large skillet over medium heat. Cook and stir celery, onion, and carrots in hot oil until tender, about 5 minutes. Add coated steak pieces; cook and stir until lightly browned, about 5 minutes more.
3. 3 Transfer steak-vegetable mixture to the slow cooker. Stir in tomatoes with juice, brown sugar, and Worcestershire sauce.
4. 4 Cover and cook on Low until steak is very tender, 8 to 10 hours.

By COOKCOOK57

Ingredients

• ✓ round steak
• olive oil
• onion
• garlic
• parsley
• bread crumb
• romano cheese
• raisin
• pine nut
• black pepper
• spaghetti sauce

Instructions

1. 1 Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Sauté onion until translucent, about 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from the heat and allow to cool.
2. 2 In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts, and pepper.
3. 3 Pound steak to 1/2-inch thickness with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1-inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end and tie tightly with kitchen twine.
4. 4 Heat remaining olive oil in a Dutch oven over medium-high heat. Brown steak on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce the heat to low, and simmer, covered, for 2 hours or until tender.

By Anthony J Canestro

Ingredients

• ✓ round steak
• hard roll
• mayonnaise
• garlic
• parmesan cheese
• olive oil
• onion
• worcestershire sauce
• liquid smoke
• sea salt
• provolone cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Split rolls open; toast them on a baking sheet in oven while preheating until desired color reached.
2. 2 Whisk mayonnaise, garlic, and Parmesan cheese together in a small bowl. Refrigerate until ready to use.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add steak and onion; season with Worcestershire sauce, liquid smoke, and sea salt. Cook and stir until steak browned and onion tender, about 10 minutes.
4. 4 Spread garlic-Parmesan mayonnaise generously on both halves toasted rolls. Divide steak and onion mixture among bottom rolls, piling high. Top each with 2 slices provolone cheese; sprinkle with Italian seasoning. Place tops on sandwiches; transfer to a baking sheet.
5. 5 Bake in the preheated oven until cheese melted, about 5 minutes.

By fotoe!78

Ingredients

• ✓ round steak
• dijon mustard
• onion
• paprika
• salt
• black pepper
• bacon
• canola oil
• beef broth
• water
• cornstarch
• water
• sour cream

Instructions

1. 1 Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.
2. 2 Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
3. 3 Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
4. 4 Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
5. 5 Stir in sour cream; return rolls to the sauce and serve immediately.

By DebbyO

Ingredients

• ✓ round steak
• beef kidney
• lard
• onion
• salt
• worcestershire sauce
• thyme
• black pepper
• bay leaf
• water
• potato
• all-purpose flour
• pastry crust

Instructions

1. 1 Gather all ingredients.
2. 2 Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
3. 3 Heat butter or lard in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1 ½ cups water; simmer until beef is almost tender, about 1 hour.
4. 4 Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
5. 5 Whisk remaining 1/2 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Roll out pastry slightly larger than top of casserole dish; place pastry over beef mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against inside edge of casserole, then cut several slits in the crust to allow steam to escape.
7. 7 Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

By Lorrie Sterling