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Hunters Beef Crescent Pie
hunters beef crescent pie
Beef stroganoff with a twist!
1 lb (500 g) ground beef
1/2 cup (125 mL) chopped onion
3/4 cup (175 mL) sour cream
3 tbsp (45 mL) ketchup
1 tbsp (15 mL) prepared mustard
1 tbsp (15 mL) flour
1 tsp (5 mL) dill weed
1/4 tsp (1 mL) pepper
1 can (10oz/284mL) mushroom pieces and stems, drained
1 cup (250 mL) frozen peas
1 can (8 count) Pillsbury™ Original Crescents
Heat oven to 375°F (190°C). In large frypan, brown ground beef and onion; drain thoroughly.
Stir in remaining ingredients except crescent dough and dill pickles. Simmer gently for 5 minutes; do not boil. Unroll and separate crescent dough into 8 triangles.
Arrange triangles spoke fashion in ungreased 9-inch (23 cm) pie pan with narrow tips extending over pan about 2-inch (5 cm).
Press dough over bottom of pan. Spoon meat mixture evenly into crust. Bring tips of triangles over filling to centre.
Bake for 11 to 15 miutes or until golden brown. Cut into wedges and garnish each serving with additional sour cream and a pickle.
Tip: While browning your beef, try adding a dash or two of paprika and caraway seeds for an authentic Hungarian touch.
No nutrition information available for this recipe
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