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Beef and vegetables are flavored by a rich sauce of red wine with herbs and spices in this one-crust pot pie. Use a prepared pie crust to keep preparation simple. Photo credit: Amy Johnson from She Wears Many Hats.
1/3 cup flour
4 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1 teaspoon McCormick® Garlic Salt
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/2 pounds boneless beef sirloin steak, cut into strips
1 package (10 ounces) frozen pearl onions, thawed and drained
1 cup beef broth
1/3 cup red wine
8 ounces mushrooms, quartered
1 refrigerated pie crust, (from 14.1-ounce package)
1 can (14 1/2 ounces) diced tomatoes, drained
Preheat oven to 400°F. Mix flour, Italian seasoning, garlic salt and pepper in shallow dish. Toss beef strips with flour mixture.
Spray large nonstick skillet with no stick cooking spray. Add beef and onions; cook and stir on medium-high heat 3 minutes or until browned. Add remaining ingredients, except pie crust; mix well. Bring to boil. Pour into 9-inch deep dish pie plate or 2-quart round baking dish. Top with pie crust. Seal and flute edges. Cut several slits in top.
Bake 25 to 30 minutes or until crust is golden brown.
(Amount per serving)