Steak Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 onion (s)
- 400 g mushrooms
- 400 g carrot (s)
- 1 bunch parsley
- 600 g beef (from the roast beef)
- 300 ml broth
- 330 ml beer (Guinness)
- 40 g butter
- 50 g cornstarch (or alternatively flour)
- 300 g puff pastry, frozen
- 2 egg yolks
- 2 tablespoon water
- possibly Maggi
Print Recipe
Pin Recipe Instructions
- Cut the onions into cubes, carrots and mushrooms into slices. Chop the parsley. Cut the meat into fine slices. Mix the cornstarch with pepper and salt and then turn the meat in it.
- Now heat the butter in the saucepan and fry the onions until translucent, then add the parsley, mushrooms and carrots. Roast for a few minutes, stirring occasionally, then add the meat and fry briefly. Deglaze with the broth and Guinness and cook everything for about 15 minutes, then simmer for 1.5 hours over low heat. If necessary, it can now be seasoned, possibly with a shot of Maggi.
- Let the puff pastry slices thaw. Transfer the ragout from the pot into a large baking dish. Cover with the puff pastry, press firmly on the edge. To allow the steam to escape, cut a hole in the top of the puff pastry. Whisk egg yolks with water and brush the puff pastry with it.
- In the oven at 200 degrees for 20-30 minutes, until the puff pastry is baked golden yellow.
- Salad and rice are ideal as a side dish.
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