Burgundy Steak And Mushroom Pie Recipe
A wonderful burgundy steak and mushroom pie recipe! Tender chunks of beef are cooked in a rich wine sauce and a crisp filo pastry crust.
1 onion-finely chopped
3/4 cup beef stock-low fat
1 lb lean sirloin or top round steak-cut into 1 inch cubes
1/2 cup dry red wine
3 tbsp flour
8oz button mushrooms-halved
5 filo pastry-sheets
2 tsp sunflower oil
salt and pepper to taste
Suggested wines for this dish: Wild Horse Central Coast or Chapoutier Cornas
Simmer the onion with 1/2 cup of the stock in a large, covered non-stick saucepan for 5 minutes. Uncover and continue to cook, stirring occasionally, until the stock has reduced entirely. Transfer to a plate and set aside. Add the steak to the saucepan and dry-fry until the meat is lightly browned. Return the onions to the saucepan together with the remaining stock and the red wine. Cover and simmer gently for about 1 1/2 hours, or until tender. Preheat the oven to 375 degrees. Blend the flour with 3 tbsp of cold water, add to the saucepan and simmer, stirring constantly until the sauce has thickened. Add the mushrooms and continue to cook for 3 minutes. Season to taste and spoon into a 5 cup pie dish.
Brush a sheet of filo pastry with a little of the oil, then crumple it up loosely and place the oil-side up over the filling. Repeat with the remaining pastry and oil. Bake in the oven for 25-30 minutes until the pastry is golden brown and crispy.