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Burgandy Steak and Mushroom Pie
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| 1 | Onion, finely chopped |
| 3/4 cup | Beef Stock |
| 1 lb | Lean chuck Setak, cut into 1 inch cubes |
| 1/2 cup | Dry Red Wine |
| 3 tbsp | Flour |
| 3 cups | Chestnut mushrooms, halved |
| 5 sheets | Filo Pastry, thawed if frozen |
| 3 tbsp | Sunflower Oil |
| Salt | |
| Pepper |
Mashed Potatoes and runner beans to serve
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 sauce pan and dry-fry until the meat is lightly browned. Return the onions to the saucepan 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 375F. Blend the flour with 3 tbsp 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 each sheet of fill pastry with a little of the oil, then crupmble it up loosely and place, oil-side up, over the pie filling.
Bake the pie in the oven for 25-30 minutes, or until the pastry is golden brown and crisp. Serve with mashed potatoes and crisp, steamed runner beans.
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