Beef, Red Wine and Mushroom Pies
11 Propoints, Serves: 4, Prep: 15 minutes, Cooking Time: 1 hour 15 minutes + 10 minutes cooling, Suitable to freeze
Ingredients
500g lean beef chuck steak fat trimmed, cut into 2cm pieces
2 tbs plain flour
1/2 tsp smoked paprika
1 tbs olive oil
1 large brown onion, thinly sliced
1 garlic clove, crushed
250g button mushrooms, quartered
2 tbs tomato paste
1/2 cup (125ml) dry red wine
1/2 cup (125ml) beef stock
1 sprig fresh rosemary
1 sheet frozen reduced fat puff pastry
1. Toss beef in combined flour and paprika to coat. Heat 3 teaspoons of olive oil in a large saucepan over medium high heat . Cook beef in batches for 2-3 minutes or until browned then transfer to a plate.
2. Heat remaining oil in same pan over medium heat. Cook onion, stirring for 3-5 minutes or until softened. Add garlic and mushrooms and cook, stirring for 2-3 minutes or until softened. Add paste, wine and stock and bring to the boil. Return beef to pan, add fresh rosemary, reduce heat to low and simmer, covered for 1 hour. Uncover and simmer for a further 20 minutes or until beef is tender and sauce is thickened slightly. Cool for 10 minutes, then season with salt and freshly ground black pepper.
3. Preheat oven to 200 degrees or 180 degrees fan forced. Lightly spray four 1 cup (250ml) capacity oven proof dishes. Spoon beef mix into prepared dishes. Cut pastry into 4 squares.Top each dish with pastry and trim edges. Press edges to seal, cut 2 slits in pastry tops, then bake for 12-15 minutes or until pastry is puffed and golden. Serve
11 Propoints, Serves: 4, Prep: 15 minutes, Cooking Time: 1 hour 15 minutes + 10 minutes cooling, Suitable to freeze
Ingredients
500g lean beef chuck steak fat trimmed, cut into 2cm pieces
2 tbs plain flour
1/2 tsp smoked paprika
1 tbs olive oil
1 large brown onion, thinly sliced
1 garlic clove, crushed
250g button mushrooms, quartered
2 tbs tomato paste
1/2 cup (125ml) dry red wine
1/2 cup (125ml) beef stock
1 sprig fresh rosemary
1 sheet frozen reduced fat puff pastry
1. Toss beef in combined flour and paprika to coat. Heat 3 teaspoons of olive oil in a large saucepan over medium high heat . Cook beef in batches for 2-3 minutes or until browned then transfer to a plate.
2. Heat remaining oil in same pan over medium heat. Cook onion, stirring for 3-5 minutes or until softened. Add garlic and mushrooms and cook, stirring for 2-3 minutes or until softened. Add paste, wine and stock and bring to the boil. Return beef to pan, add fresh rosemary, reduce heat to low and simmer, covered for 1 hour. Uncover and simmer for a further 20 minutes or until beef is tender and sauce is thickened slightly. Cool for 10 minutes, then season with salt and freshly ground black pepper.
3. Preheat oven to 200 degrees or 180 degrees fan forced. Lightly spray four 1 cup (250ml) capacity oven proof dishes. Spoon beef mix into prepared dishes. Cut pastry into 4 squares.Top each dish with pastry and trim edges. Press edges to seal, cut 2 slits in pastry tops, then bake for 12-15 minutes or until pastry is puffed and golden. Serve
Mmmmm sounds good thanks for sharing I might have to put this on this weeks menu as one the whole family would like :0)
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