Steak and mushroom is one of those comforting dishes that will always leave the family satisfied.
Ingredients
- 50 g butter
- 1 tblsp olive oil
- 2 onions, diced
- 3 garlic cloves
- 625 g beef stewing steak (boneless beef chuck or round), cut into large cubes
- 200 g button mushrooms, quartered
- salt and black pepper
- 2 tblsp plain flour, plus extra for dusting
- 1 pinch of cayenne pepper or smoked paprika
- 750 ml hot beef stock
- 100 ml red wine
- 1 bay leaf
- 3 sprigs of thyme
- 1 tblsp Worcestershire sauce
- butter, for greasing
- 1 egg yolk mixed with 1 tbsp milk, for brushing
- 1 shortcrust pastry
Method
- Put the butter and oil into a large saucepan over a medium heat, add the onions and garlic and cook for three to four minutes, until softened. Then add the beef to the pan and cook for three to five minutes, until the meat is brown and sealed all over.
- Add the mushrooms, season with salt and pepper and fry for a further two minutes, shaking the pan to combine.
- Mix the flour and cayenne pepper in a small bowl, then sprinkle over the beef mixture. Stir well to coat, then cook for one to two minutes, until the flour has coloured too (this will give an extra flavour and thickness to the sauce later on).
- Gradually pour in the stock and stir constantly until the sauce begins to thicken.
- Stir and bring to the boil, then cover and simmer for one and a half to two hours, until the beef is tender. Remove from the heat and leave to cool.
- Preheat the oven to 160°C/325°F/gas mark 3.
- Set aside one quarter of the dough, then roll out the remainder on a lightly floured surface. Grease a deep ovenproof dish and line with the dough, making sure any splits are well sealed. Spoon the meat into the bowl, reserving the gravy to thicken and serve separately. Roll out the reserved dough to fit the top. Dampen the pastry around the edge of the bowl with egg wash and place the lid on top.
- Trim off the excess with a knife, then flute the edges by pressing the back of a knife into the pastry at regular intervals. Lightly prick the surface with a fork and brush all over with more egg wash.
- Place in a roasting pan in the oven and pour in enough boiling water to come halfway up the outside of the bowl. Steam for two to two and a half hours. Keep an eye on the steamer and, when necessary, top it up with boiling water to maintain a consistent level around the bowl. Do not use cold water, as it will make the pudding heavy.
