Black Angus Beef How It's Made

Come on now. Don't tell me that you are not drooling just a little at the thought of that buttery, flaky gold pastry. What if I told y'all that the pastry is simply a vessel for a savoury filling of melt-in-the-oral cavity steak with a rich, peppery gravy? Drooling now? Yep, me too!

The thing with savoury pies is that one time you starting time, you simply can't terminate. This is quite axiomatic if you lot look at the corporeality of savoury pies I've posted on this blog. There are more than chicken pie recipes that you could ever ask for, something for vegetarians, a few lamb options and this delectable steak & mushroom version. It's safe to say that I am a bit obsessed. But can you blame me? Who could say no to all of that? I think i of my favourite things about winter is that I go to experiment with savoury pies, where I feel that summer is the time that fruit (and other sweet) pies take their moment.

I have found that I never experience more similar a domestic goddess than when I serve a glorious savoury pie to my guests. At that place's something so homey, so warming and then fabulous about it all. The fact that it is one of the simplest dishes to pull off merely has a piffling flake to do with how much I love pies. If y'all can make a good stew, you're half-manner at that place. A trouble I often find with pies is that the baker hasn't allowed the pastry to melt properly. This results in a beautiful gold, flaky exterior and a soft, mushy almost gummy interior, which is not pleasant at all. Make sure that your pie is in the oven long enough for the pastry to puff up properly and cook thoroughly and you lot will have a kick-ass pie, guaranteed. At present throw in an awesome filling, a couple of spectacles of red wine and good visitor and you have a pretty good night ahead.

• ane.5 kg chuck steak de-boned and cubed
• one loving cup flour seasoned with common salt & pepper
• olive oil for frying
• 2 onions sliced
• 4 garlic cloves crushed
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• ane x 400g tin chopped tomatoes
• 2 cups beef stock
• i-ii tablespoons cracked black pepper to taste
• table salt to gustatory modality
• 1 scroll fix-made puff pastry thawed
• 1 egg browbeaten

• In a large pot, heat a generous splash of olive oil.

• Coat the chuck steak in the seasoned flour and so milk shake of backlog.

• Fry the beefiness in the hot oil until golden brown all over. Remove from the pot and prepare aside.

• In the aforementioned pot, fry the onions until soft and translucent then add the garlic, rosemary and thyme and fry for another 30 seconds.

• Pour in the tomatoes, stock and pepper and add together the beef dorsum to the pot.

• Reduce the heat and let to simmer for 90 mins – 2 hours until the beef is soft and tender. Keep an center on the beefiness while information technology's cooking and top upward with stock if necessary.

• Pre-heat the oven to 180°c.

• When the beefiness is cooked, season to taste and then place in an oven-proof pie dish to make a big pie, or smaller pie dishes for private pies. Alternatively you tin add together a layer of pastry to the bottom of the dish besides to make an encased pie.

• Brush the edges of the dish with beaten egg and roll over the puff pastry. Trim the edges then brush with the remaining egg.

• Make a small incision in the center of the pie to allow steam to escape.

• Place the pie in the oven and bake for xx-25 minutes until the pastry is golden brown and well-baked.

• Remove from the oven and serve.

Subscribe

vinsongrecome.blogspot.com

Source: https://simply-delicious-food.com/pepper-steak-pie/

Share this post