- Yield: 6 Servings
- 1½ pounds ½-inch-thick sirloin steak, cut into 6 pieces
- ¼ cup unbleached all-purpose flour
- Salt and freshly ground black pepper
- 2 tablespoons canola or corn oil
- 1 cup coarsely chopped onion (1 medium)
- ½ cup coarsely chopped celery (2 stalks)
- 1 medium green bell pepper, seeded, deveined, and coarsely chopped
- 2 cups beef broth (low sodium if canned)
- 1 tablespoon tomato paste
How to Make It
- Have ready a baking dish with an 8-cup capacity. Trim any fat from the edges of the meat and discard it. Use a meat pounder or mallet to pound the steak to flatten the pieces slightly. Use paper towels to pat the steak dry on both sides. Lay a large piece of waxed paper on the counter. Put the flour on a large plate and season it with a sprinkling of salt and generous grindings of black pepper, stirring to distribute the salt and pepper. Dip both sides of each piece of steak in the seasoned flour, shaking the excess flour gently back onto the plate, and arrange them in one layer on the waxed paper.
- In a large skillet, heat the oil over medium heat for about 1 minute. Transfer the steak pieces to the skillet and cook them, turning once with tongs, to brown both sides, about 5 minutes. Cook the meat in 2 batches if necessary to avoid crowding. Remove the meat to a clean plate and set aside.
- Add the onion, celery, and bell pepper to the skillet and cook over medium heat, stirring often, until soft, about 7 minutes. Add the beef broth and tomato paste, stirring and scraping with a wooden spoon to loosen any brown bits. Return the steak to the pan along with any accumulated juices. Cover the pan loosely and cook on low heat, keeping the liquid at a gentle boil (a few large bubbles) until the gravy thickens slightly and the meat is fork-tender, about 1 hour. Flip the pieces of meat over once during the cooking. Taste the gravy and add salt and pepper. Transfer the filling to the baking dish, letting it cool for about 15 minutes while you roll the crust. Or, cover the slightly cooled filling with plastic wrap and refrigerate it for up to 1 day.
- Position an oven rack in the middle of the oven. Preheat the oven to 400°F.
- Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 1 inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Fold ½ inch of the edge of the crust under to form a smooth edge. Use your thumb and forefinger to pinch the edge into a scalloped pattern around the edge of the dish while pressing it firmly onto the rim. Cut four 2-inch-long slits in the top of the crust to release steam while the pie bakes.
- Bake the potpie for about 25 minutes, or until the crust is lightly browned. Let it rest for 5 minutes, then use a large spoon to cut down through the crust and scoop out servings of crust and filling.