Beef Stroganoff Pie Cups

beef stroganoff pie cups Entree
Beef Stroganoff Pie Cups
  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 8

Savory pies made with Pillsbury pie crusts, sirloin, mushrooms and peas are a fun spin on traditional beef stroganoff. MORE+ LESS-

Updated November 11, 2013
Progresso Broth
Make with
Progresso Broth


box Pillsbury™ refrigerated pie crusts, softened as directed on box
lb beef top sirloin, flank or skirt steak, thinly sliced
Dash salt and pepper
package (8 oz) sliced fresh mushrooms (about 3 cups)
cup chopped onion
cup chopped carrot
cup frozen sweet peas, thawed
tablespoons vermouth, if desired, or Progresso™ beef-flavored broth
cup (8 oz) full-fat sour cream
tablespoon milk


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  • 1
    Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2
    Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
  • 3
    In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
  • 4
    In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
  • 5
    In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
  • 6
    In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
  • 7
    Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.

Expert Tips

  • Refrigerated pie crusts makes quick work of these savory pies. Though you can use whatever pie dough recipe you like.
  • Full-fat sour cream is much less likely to curdle during baking than lower-fat versions.
  • These pies are great the day after. Simply let them cool and wrap in plastic before placing in the refrigerator or freezer.

Nutrition Information

No nutrition information available for this recipe

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