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)|
|Black pepper||1⁄4 Teaspoon|
|Meat extract||1 Teaspoon|
|Dark firm mushrooms||1⁄4 Pound, sliced|
|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