In a large skillet, heat oil on medium high until sizzling. Add the steak and sear all sides quickly. Add the beef broth and lower to simmering. Cover and simmer for 1 hour on low. Sprinkle the flour in at the end, and quickly whisk it in to make gravy. Remove from heat.
In a deep dish pie crust (there should be 2 pieces), separate and in the bottom layer add the following ingredients in layers: Julienne potatoes straight out of the box, uncooked, topped with peas, topped with cream of mushroom soup, topped with the powdered cheese from the potato box, followed by the steak and gravy. Make sure the gravy seeps thru to the bottom layer, and if not, add a 1/2 cup of water to make sure the potatoes can get moist. Top with the 2nd pie crust. Punch holes for the steam.
Bake at 350? for 45min. Let sit 10 min before serving.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 509 (61%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||75 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 78.5mg||24 %|
|Sodium 866.2mg||30 %|
|Potassium 398.8mg||10 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 43g|
|Protein 33.4g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 839
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