Frank's Recipes! Burgundy Steak and Mushroom Pie

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Burgundy Steak and Mushroom Pie

Tender chunks of beef are cooked in a rich wine sauce and a crisp filo pastry crust. It won't pile on the calories, although it may taste that way.

Serves 4

1 onion, finely chopped
175 mI/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 tablespoon 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
mashed potatoes and runner beans, to serve

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.

Pre-heat the oven to 190 C/375 F/ Gas 5. Blend the flour with 45 ml/3 tablespoon 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.

NUTRITIONAL NOTES PER PORTION:
ENERGY 282K Cals/1183 KJ
PROTEIN 26.82g
FAT 7.77 g
SATURATED FAT 2.49 g
CARBOHYDRATE 22.49 g
FIBRE 1.39 g
ADDED SUGAR 0.46 g
SALT 0.77 g