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Categories:
fillet onion olive oil beef stock soy sauce Worcestershire sauce tomato sauce tomato paste sugar tomatoes mushrooms cornflour water pastry egg
Viewed: 124 - Published at: 4 years agoIngredients
- 1 kg rump steak or 1 kg steak fillet
- 1 onion, chopped
- 1 tablespoon olive oil
- 34 cup beef stock
- 1 tablespoon soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 400 g chopped tomatoes
- 250 g chopped mushrooms
- 2 tablespoons cornflour
- 2 tablespoons water
- puff pastry
- egg, beaten
Method
- Chop meat into 3cm pieces.
- Heat oil in large frying pan and brown meat in batches.
- Once complete add chopped onion to same pan (you may need to add more oil).
- Saute until translucent.
- Add meat back with stock, sauces and tinned tomatoes.
- Add mushrooms.
- Simmer for 1 - 11/2 hours until soft.
- Mix water and cornflour when smooth add to mixture.
- Bring to boil for sauce to thicken.
- Add chopped parsley if desired.
- I cook my pie in a pie maker but you can place contents in a casserole dish cover with puff pastry, making slits to allow steam to escape and bake for 20-30 minutes until golden brown.
