Return to Beef
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1 onion, finely chopped 3/4 cup beef stock 1 lb. lean sirloin or top round steak, cut into 1 in cubes 1/2 cup dry red wine 3 Tbsp. flour 8 oz button mushrooms, halved 5 sheets filo pastry 2 tsp. sunflower oil Salt Freshly ground black pepper
Mashed potatoes, to serve |
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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. |