Beef Stroganoff Pot Pie

1 1/3 cups plus 1/4 cup all-purpose flour, divided
1/2 teaspoon salt, divided
1/3 cup shortening
4-5 Tablespoons ice water
2 Tablespoons butter
1 Tablespoon vegetable oil
1 1/2 pounds beef steak, cut into 1/2-inch wide strips
1 cup sliced onion (about 1 medium)
1 package (8 ounces) white mushrooms, cleaned
1 can (14 1/2 ounces) beef broth
1 cup reduced-fat sour cream

Place 1 1/3 cups flour and 1/4 teaspoon salt in food processor bowl. Add shortening; process until coarse crumbs form. Add ice water to misture, 1 tablespoon at a time, whille processing; process just until ball begins to form, adding more water if necessary. Chill dough 1 hour.

Preheat oven to 400 degrees F. Heat butter and oil in large skillet over medium-high heat. Add steak strips; saute' until browned, about 3 minutes. Transfer steak to plate. Add onion; saute' until tender. Transfer to plate. Add mushrooms; saute', stirring constantly, untill lightly browned, 2-3 minutes.

Reduce heat to medium. Stir in remaining flour and salt. Add beef broth; cook and stir until thickened. Cook 1 minute. Stir in sour cream. Return steak strips and onion to sauce; cook until thoroughly heated. Pour into 2-quart casserole dish.

Roll out chilled dough on lightly floured surface to fit top of dish. Cut star from center with star-shaped cookie cutter.

Place pastry over filling. Trim and flute edge. Bake until filling is bubbly and crust is browned, 25-30 minutes.


Makes 4-6 servings