Beef Pot Pie I

Ingredients

• 1 package frozen puff pastry , 17.5 ounce
• 4 tablespoons olive oil
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 cup raw porcini mushrooms
• 1 cup chopped carrots
• 0.5 cups chopped celery
• 1 potato , diced
• 1 pound beef tenderloin , cubed
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 cup dry Marsala wine
• 2 tablespoons chopped fresh parsley
• 1 egg white

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.

3. 3

   Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.

4. 4

   Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.

5. 5

   Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.