Ingredients
750g chuck steak, diced into 1cm cubes.
100g flour.
500ml beef stock.
500ml stout beer.
½ onion, finely diced.
200g mushrooms, chopped.
50g tomato puree.
50ml Geo. Watkins’ Mushroom Ketchup.
50ml Worcestershire sauce.
1 tblsp English mustard.
1 sprig thyme.
1 sprig parsley.
Puff pastry.
1 Egg, beaten with a dash of water.
100g flour.
500ml beef stock.
500ml stout beer.
½ onion, finely diced.
200g mushrooms, chopped.
50g tomato puree.
50ml Geo. Watkins’ Mushroom Ketchup.
50ml Worcestershire sauce.
1 tblsp English mustard.
1 sprig thyme.
1 sprig parsley.
Puff pastry.
1 Egg, beaten with a dash of water.
Method
Season flour heavily with salt and pepper.
Toss beef through flour, to coat.
Over moderate heat in a heavy-based casserole, sauté floured beef pieces for 2 minutes in batches with a touch of butter.
Return beef to casserole, add tomato, and cook for 1 minute.
Add other ingredients, except pastry, to casserole, and bring to boil.
Reduce heat, cover with perforated baking paper and cook for 1 ¾ hours.
Season.
Heat oven to 220°C
Spoon pie mixture into individual ramekins.
Top each ramekin with puff pastry, brush with egg wash.
Bake pies for 20 min, until browned.
Toss beef through flour, to coat.
Over moderate heat in a heavy-based casserole, sauté floured beef pieces for 2 minutes in batches with a touch of butter.
Return beef to casserole, add tomato, and cook for 1 minute.
Add other ingredients, except pastry, to casserole, and bring to boil.
Reduce heat, cover with perforated baking paper and cook for 1 ¾ hours.
Season.
Heat oven to 220°C
Spoon pie mixture into individual ramekins.
Top each ramekin with puff pastry, brush with egg wash.
Bake pies for 20 min, until browned.
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