The perfect combination taste from steak and beer pie
Steak is very traditional steak and beer pie got an extra touch of luxury and taste with the addition of oyster and brown mushrooms. This recipe can be used with most medium to dark beer, including Guinness Stout, or even replaced by red wine. I prefer to use a good dark beer.
Material
* 1 kg beef
Oysters * 12
* 250 g brown mushrooms
* 2 medium onions
* 2 tablespoons fresh thyme leaves
* 300 ml beef stock
* 300 ml beer, chocolate, beer or red wine
* 45 ml extra virgin olive oil
* 30 grams butter
* 2 tablespoons flour
* Sea salt and black pepper
* 400 grams puff pastry
* 1 egg
Method
Mix the flour into a bowl or plastic bag. Add salt and black pepper to season. Steak cut into 2 pieces and throw around the flower so that all sides are covered.
Heat 25 ml extra virgin olive oil and 15 grams of butter in a fireproof dish or large saucepan. Fry the meat from the chuck in small batches until all the brown pieces on all sides. With all the steaks from the pan, add the remaining butter and extra virgin olive oil. Peel and slice 2 onions and brown them in a skillet over medium heat. Turn the steaks and any juices in the pan. Add beef broth and red wine or dark beer 2 tablespoons fresh thyme leaves. Place the pot or pan back to medium heat and bring to a boil. Preheat the oven 300F/150C/Gas2. put a pot lid or cover pan and bake in the oven for 90 minutes.
At the end of this time to cook, remove the pan from the oven and filter out the pieces of steak and onions with a spoon is placed and put them in a 3 pint pie dish. Reduce the remaining liquid down to about 1 pint. Shell oyster and brown mushrooms quartered. Add oysters and mushrooms to the steak in the pie plate, spreading it evenly as possible and push them down into the gorge. Then pour the liquid is reduced.
Roll out puff pastry to a size of about 1 inch larger than pie plate. Cut-inch strips 1 / 2 way around. Beat until egg in a small bowl and use a brush, thin layer at the edge of the pie plate before putting the dough strip along the edge of the plate. Yolk top of the strip before lying on the sheet of pastry and crimp the edges with a fork. Washing the eggs of the top pastry and just a knife through the very center of the pie to let steam out while cooking or to use a funnel cake. Put cake back in oven and bake about 40 minutes the dough should rise and brown.
Serve with steamed new potatoes and seasonal vegetables.
Enjoy!
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