Steak and Mushroom Pie

Cubes of beef chuck are simmered with bacon and onion in beef stock, herbs, & mushrooms, and baked covered with puff pastry.

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Ingredients:

• 1 cup diced onion
• 6 oz bacon
• 2 pounds beef chuck steak
• 1/3 cup flour
• 14 oz beef stock
• 3 bay leaves
• 1 sprig rosemary
• 1 pound crimini mushrooms, cut up
• 1 Sheet of ready-made puff pastry
• 1 egg, beaten
• Salt and pepper to taste

Method

Cut chuck steak in bite sized cubes, careful to remove any tough connective tissue and fat. Toss beef with flour until completely coated and set aside. Chop uncooked bacon into 1' pieces. Cook the bacon until crisp in a medium hot skillet. Remove bacon to drain on paper towels. Pour off all but a few tablespoons of the bacon grease and begin browning beef in batches. Place browned beef, bacon, herbs (tied in cheesecloth bag)and beef stock in a large pot. Cover pot and bring to simmer and cook on medium low heat for 2 hours, stirring occasionally. Remove from heat, remove and discard herbs in bag, and stir in mushrooms. Preheat oven to 425 degrees F. Roll out the pastry to 1" larger than the top of a pie dish. Dampen the rim of the pie dish with water. Cut a strip off of the pastry and adhere to the inside rim of the pie dish. Brush the pastry strip with water. Pour the meat mixture into the pie plate. Lay the pastry over the plate, press the edges together to seal. Make a small slit in the middle of the pastry and brush with the beaten egg. Bake for 20 minutes, then lower the temperature to 350 degress F and bake for an additional 20 minutes, or until the pastry is risen, golden and crisp.

Notes: This dish is one of my best! Serve with a potato and a dinner salad for a upscale Steak and 'taters meal.

Number of servings: 4

Submitted By: monsterdesignstudio
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