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Steak And Mushroom Pie

  Boneless chuck beef 1 Pound
  Bacon dripping 1 Tablespoon
  Dry mustard 1 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Boiling water 3 Cup (48 tbs)
  Chopped onion 1
  Salt 1⁄2 Teaspoon
  Bay leaf 1
  Black pepper 1⁄4 Teaspoon
  Paprika 1 Teaspoon
  Meat extract 1 Teaspoon
  Dark firm mushrooms 1⁄4 Pound, sliced
  Butter/Margarine 1 Tablespoon
  Meat pie pastry 1

Trim the beef to remove straggly bits of membrane, but leave small amounts of fat.
Cut meat into 1- to 1 1/2-inch cubes.
Brown in hot dripping, stirring occasionally to prevent sticking.
Remove from heat and stir in mustard and flour.
When whiteness disappears, add the boiling water, gradually stirring to scrape brown bits from the bottom of the pan.
Return to the heat and bring slowly to a boil.
Add the next six ingredients and scrape into a deep saucepan.
Cover and simmer for 1 1/4 to 1 1/2 hours.
Meanwhile, saute the, mushrooms in melted butter for 2 or 3 minutes.
Stir into the beef and taste for seasoning.
The mixture may require salt, a dash of garlic powder, chopped parsley, shakes of steak sauce or a pinch of sweet basil or marjoram.
Set an inverted custard cup in the centre of a 1 1/2-quart deep bake dish.
Pour in the steak-mushroom mixture and dampen the bake-dish edge.
Cover with rolled-out Meat Pie Pastry and trim edges.
Prick here and there, and bake at 400F for 30 to 40 minutes

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Steak And Mushroom Pie Recipe