Burgundy Steak and Mushroom Pie
Nutrition
Calories: 1708 kcalCarbohydrates: 315 gProtein: 71 gFat: 25 gSaturated Fat: 11 gCholesterol: 67 mgSodium: 279 mgFiber: 16 gSugar: 9 gVitamin A: 0.3 IUCalcium: 81 mgIron: 30 mg
Ingredients
- 1 whole onion finely chopped
- ¾ cup low-fat beef stock
- 1 lb lean sirloin or top round steak cut into 1 in cubes
- 1/2 cup dry red wine
- 3 qt flour
- 8 oz button mushrooms halved
- 5 oz phyllo sheets (5 rusts)
- 2 tsp sunflower oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 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 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 the red wine. Cover and simmer gently for about 1-1/2 hours, or until tender.
- Preheat the oven to 375°F. Blend the flour with 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 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 wax beans.