Cut beef in bit-size pieces. Put beef in shallow 8-by-10-inch glass baking dish. Mix salt, pepper, flour, and broth together. Pour broth over beef. Cover with piecrust and bake in 375 degree oven for 45 minutes or until crust is golden brown.
Yield: 10 servings
Author’s note: We use leftover beef from our beef roasts. We use only choice or prime beef, so be sure pieces of beef are tender. If you don’t have broth from your beef roast, you can make broth by using 2 heaping tablespoons beef soup base and 3 cups water.
Order a copy
To purchase Recipes from Our Front Porch, the Hemlock Inn’s cookbook, call (828) 488-2885.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
