We had a fabulous sirloin beef roast last week. Despite our best efforts, we had a ton of leftovers. A-Man and I enjoyed the remains for lunch and in a few sandwiches, and still there was enough left for a second meal.

I had planned to make beef stroganoff, but realized I didn’t have any noodles. You might be able to eat your beef stroganoff over rice, but I need noodles.

I pondered a few alternatives, but ultimately decided to create my own recipe. Introducing, Beef Stroganoff Pie!

Ingredients
1 Package prepared pie crust for a two crust pie.
1 Onion, chopped
Garlic Cloves chopped (I used 4, use more or less to your taste).
2-3 sm. cans of mushrooms (an equal amount of fresh mushrooms sliced if you have them).
1-1.5 C Leftover roast beef
1 can Cream of mushroom soup
1 can Beef broth
2 tsp Celery flakes
1 tsp Beef bouillon (you can eliminate this if salt is a concern)
2 tsp Parsley
Salt and Pepper to taste.

Preheat the oven to 400 degrees.

Bring the pie crusts to room temperature according to directions on the box and drape one crust in a pie plate.

In a 2 quart pan, saute the onions and garlic in your fat of choice (I used a little butter, but olive oil would work just as well) until the onions are transparent.

Add the mushrooms and saute until cooked.

Add the beef and saute for a minute or two (see the first note below).

Add the soup, beef broth and spices and bring to a simmer stirring occasionally. Let simmer for 10-15 minutes until the mixture thickens (you may need to add a little flour).

Pour the mixture into the bottom pie crust.

Top with second crust and poke holes in the top to release steam.

Bake for 25 to 30 minutes until top crust is lightly browned.

I served it with a salad. A-Man and I both liked it. The kids didn’t, but they don’t like beef stroganoff (thus why I need the noodles), so this doesn’t surprise me.

Notes:

The cut of beef you use will impact the cooking time on the stove top. If you have a tougher cut, you will want to let it simmer longer to tenderize. In this case, the cut was already tender, so I kept cooking time to a minimum to avoid over cooking it.

I meant to add a splash of red wine (1/4 cup or so and I use Merlot) to add depth, I definitely want to remember this for next time.

Next time I’d probably add some sliced carrots to the pie and serve with a loaf of cheesey garlic bread or crusty french bread.

If you can let the pie filling sit for awhile the flavors will blend nicely.

Try it and let me know how it worked for you. Did you add/delete anything? What did your family think?