Recipe: Venetian Beef Pie

Recipes using Tones Sweet Basil Leaf

Price Each: $7.07USD

Crust Ingredients

• 1 1/2 cups sifted all purpose flour
• 1 tsp fresh chopped garlic
• 1 tsp salt
• 1 tsp dried oregano
• 4-5 tbsps cold water
• 1/4 cup Parmesan cheese
• 1/2 cup butter or margarine, softened

Pie Ingredients

• 1 pound round steak, cut in chunks
• 1/2 cup flour
• 1/4 cup canola oil
• 2 cups tomatoes
• 1 cup tomato sauce
• 1/4 cup chopped onion
• 3 tbsps Parmesan cheese
• 1 tbsp sugar
• 1/2 tsp dried sweet basil
• 1/2 tsp fresh chopped garlic
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• Cheddar cheese slices

Preheat oven to 400°F. Make crust from crust ingredients. Roll out 2/3 of the dough to a 10" circle and place in pie pan. Dredge beef in flour and fry in canola oil. Mix tomatoes, tomato sauce, onion, Parmesan cheese, sugar, dried sweet basil, fresh chopped garlic, salt, dried oregano, and pepper; mix well. Mix tomato mixture with cooked beef. Pour beef mixture into unbaked pie shell. Flute edges of pie crust. Top with Cheddar cheese slices (about one package). Roll remaining dough, cut into 2" rounds. Overlap dough rounds on cheese. Bake at 400° 30-35 minutes. Let set 20 minutes before cutting. Serves 6.