Sunday, September 4, 2011

Pepper Steak and Mushroom Pie

Feeds 6-8 people (for smaller quantities half the ingredients)

1kg stewing beef chopped into small cubes
650g button mushrooms
3 medium to large onions sliced (450g)
1 red pepper sliced
2 green peppers sliced (altogether with the red pepper 370g)
4 tbsp cooking oil
1 roll puff pastry
4 cloves of garlic crushed
1 tbsp paprika
1 tbsp black crushed pepper
1 level tbsp. of allspice
2 beef stock cubes
3 medium potatoes cubed

Preheat your oven to 200°C

Boil beef until very soft and tender.
Once the meat is very tender and the water is completely finished in the pot, add 3 tablespoons of cooking oil and braze the meat until nice and brown.
Once the meat is brown add the onions and garlic.
Add the paprika, pepper, allspice and mix thoroughly.
If you find that your pot is a bit dry add a bit of oil (approx. 1 tbsp).
Continue to fry until the onions are nice and soft.
Keep stirring. If your ingredients start to stick add about 2 tbsp of water. This will activate your spices and speed up the softening process of your onions.
Once your onions are soft, add the mushrooms. Fold them in carefully, ensuring the mixture is thoroughly mixed.
Reduce your heat to medium heat. Close your pot and leave to simmer for 2 mins and stir. Close the lid and leave to simmer for further 5 mins.
If need be, stir your pot from time to time (this depends on whether you are using a non-stick pot or not)
You will notice the mushroom would have released their natural juices (this is good for the gravy)
Add your peppers and the stock cubes. Season with salt to taste. Be careful when adding salt as stock cubes are normally quite salty.
Add 2 tbsp of gravy bisto gravy granules to 200ml of water
Mix the granules well until dissolved. Add to your pot and mix well. Cook for further 20 mins.
Add the potatoes and mix them in the pot.
Cook till the potatoes are soft. 
Pour into a pyrex dish. Allow to cool for 10-15 mins.
Place pastry over the meat mixture. Seal the sides with egg and milk. Baste the top with egg and milk wash. Pierce centre to release the steam. Decorate if desired.
Put in the oven and bake for 25-30 mins or until pastry is nice and golden brown.

Enjoy with a fresh salad

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