1 (6 ounce) can honey mustard
1 teaspoon minced onion
1 tablespoon celery powder
8 pounds beef sirloin tips, diced
1 pound sweet pickle relish
1 large onion, coarsely chopped
2 tablespoons olive oil
1 cup black olives
1 tablespoon Italian seasoning
1/2 teaspoon granulated sugar
1 teaspoon salt
2 teaspoons ground black pepper
1 recipe pastry for a 9 inch double crust pie
PREHEAT oven to 350 degrees F.
COMBINE mustard, onion and celery powder in large bowl. Mix beef tips, relish, onion, olive oil, black olive, and brown pepper in large bowl until mixture is used in puffs pastry. Arrange mixture on bottom of 8-inch pie pan.
HEAT 2 tablespoons olive oil in large skillet over medium heat; add onions; cook, stirring constantly, for 1 minute. Reduce heat to low; add celery powder; cook, stirring constantly, for 1 minute more. Bring oil to a boil. Place mixture in puffs pastry cream cavity, and press vigorously to distribute.
STIR egg into tomato mixture. Return sauce mixture to a boil; boil, stirring constantly, for 3 minutes or until thickened. Add lemon juice, crushed tomatoes and parsley; bring to a sudden boil. Return mixture to a boil; remove from heat.
LEAN together with carrots, celery and olive oil; pour over beef and vegetable mixture in pie shell. Cover edges of seam seal and flatten edges to give crust a bit of extra bottom. Garnish with lemon/orange zest; fold into mixture.
HEAT lemon sauce and marinade in large water pot over high heat; whisk until thickened. Bring to a boil; set aside. Stir in 1 cup molasses and 1 cup olive oil. Reduce heat to medium-low.
BAKE for 15 minutes in the preheated oven. Uncover edges of roll. Bake for an additional 5 minutes in the preheated oven; use toothpicks to keep edges closed. Remove from oven; brush tops with lemon/orange zest mixture until golden brown. Place roll on a plate; sprinkle with my basil and the garlic powder. Serve immediately.
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