Steak and mush­room­pie

Central and North Burnett Times - - EASY EATING -

Serves 4–6

In­gre­di­ents

20g but­ter, 2 tbsp oil, 1 onion (chopped), 2 cloves garlic (crushed), sea­soned flour for dust­ing, 800g chuck steak (2cm pieces), 2 cups beef stock, ½ tsp mixed herbs, ½ cup red wine, 4 large por­to­bello mush­rooms, sliced. Thick­en­ing: 1 tbsp flour mixed with 1 tbsp melted but­ter. To fin­ish: 1 sheet short­crust pas­try, 1 sheet puff pas­try, 1 egg for glaz­ing.

Method

Heat your oven to 180C. Heat half the but­ter and oil in a medium sized pot. Fry the onions and garlic for 5 min­utes un­til soft­ened. Dust the meat with flour and shake off ex­cess. Heat the re­main­ing but­ter and oil in a fry­ing pan. Brown the meat in batches then add to the onions. Add a lit­tle of the stock to the pan to deglaze then pour into the pot. Add the re­main­ing stock to the meat along with the herbs, red wine and mush­rooms. Cook on low heat for 1 hour or un­til the meat is ten­der. Re­move ¼ cup of the liq­uid and add to the thick­en­ing, com­bine then tip back into the pot and stir. Check the sea­son­ing. Cool the mix­ture to room tem­per­a­ture. Line a 23cm pie tin with short­crust pas­try and trim the edges. Line with bak­ing pa­per and rice and bake blind for 15-20 min­utes. Re­move the pa­per. Fill the pas­try with the meat mix­ture. Dampen the edges, top with the puff pas­try, press­ing gen­tly to seal. Make a few slits in the top to re­lease steam dur­ing bak­ing. Brush the top with egg. Bake for 35-40 min­utes. Re­move and serve hot.

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