1 1/2 pounds beef Flat Iron Steaks 1 package (8 ounces) cremini
mushrooms, sliced 1 1/2 cups frozen crinkle-cut carrots 1 1/2 cups
frozen peas 2 teaspoons chopped fresh thyme, divided 1 teaspoon minced
garlic, divided Salt and pepper 3 tablespoons cornstarch 1 can (14
to 14 1/4 ounces) ready-to-serve beef broth 1 refrigerated pie crust (1/2
of a 15-ounce package)
Heat oven to 425°F. Cut beef steak lengthwise in half, then
crosswise into 1/4-inch thick strips. Spray large nonstick skillet with
nonstick cooking spray. Heat over medium-high heat until hot. Add
mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme
and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or
until carrots and peas are defrosted. Remove from skillet; set aside.
In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or
until outside surface of beef is no longer pink. Season with salt and
pepper, as desired. Remove from skillet with slotted spoon; set aside.
Repeat with remaining beef.
Dissolve cornstarch into beef broth; add to skillet. Bring to a
boil; cook and stir about 1 minute or until sauce is slightly thickened
and any browned bits on bottom of skillet are dissolved. Return
vegetables and beef to pan; stir to combine.
Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized
round baking dish. Unfold pie crust on flat surface, pressing out fold
lines with fingers. Place crust over beef mixture allowing edges to
drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2
teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x
10-1/2 x 1-inch jelly-roll pan.
Bake in 425°F oven 16 to 18 minutes or until crust is golden. Remove
from oven to wire rack; let cool 5 to 10 minutes before serving.
Cook'sTip For a richer-flavored
sauce, remove skillet from stovetop and add 1/4 cup Irish whiskey to
skillet. Return skillet to heat; add the beef broth mixture. Cook and stir
about 1 to 2 minutes or until any browned bits on bottom of skillet are
Nutrition information per serving, using beef chuck blade steak: 402
calories; 27 g protein; 31 g carbohydrate; 18 g fat; 490 mg sodium; 58 mg
cholesterol; 5.8 mg niacin; 0.5 mg vitamin B6; 3.0 mcg vitamin B12; 3.5 mg
iron; 8.2 mg zinc
This recipe is an excellent source of protein, niacin, vitamin B6,
vitamin B12 and zinc; and a good source of iron.
Nutrition information per serving, using beef top sirloin: 395
calories; 31 g protein; 31 g carbohydrate; 16 g fat; 488 mg sodium; 82 mg
cholesterol; 6.2 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.0 mg
iron; 6.2 mg zinc