Entrée Pies: Steak Mushroom by Recipe Cottage

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	Steak Mushroom

		Burgundy Steak and Mushroom Pie Serves 4 1 onion, finely chopped 175 ml/6 fl oz/ 3/4 cup beef stock 450 g/1 lb lean chuck steak, cut into 2.5 cm/1 in cubes 120 ml/4 fl oz/ 1/2 cup dry red wine 45 ml/3 Tbsp plain flour 225 g/8 oz button mushrooms, halved 75 g/3 oz/5 sheets filo pastry 10 ml/2 tsp sunflower oil salt and freshly ground black pepper Simmer the onion with 120 ml/4 fl oz/ 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 until required. 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 red wine. Cover and simmer gently for about 1 1/2 hours, or until tender. Preheat the oven to 190 C/375 F/ Gas 5. Blend the flour with 45 ml/3 Tbsp of cold water, add to the saucepan and simmer, stirring all the time until the sauce has thickened. Add the mushrooms and continue to cook for 3 minutes. Season to taste and spoon into a 1.2 litre/2 pint/5 cup pie dish. Brush a sheet of filo pastry with a little of the oil, then crumple it up loosely and place 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. Serve with mashed potatoes and runner beans.