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Print this Recipe    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.

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