2 lb boneless blade or round steak
1/2 cup all-purpose flour
1 tsp salt
1 tsp prepared beef seasoning
1 tsp fresh ground black pepper
3-4 Tbsp vegetable oil
1 tsp garlic, minced
2 medium onions, chopped
2-1/2 cups beef stock
1 cup water
1 cup beer
1 cup plain tomato sauce
1 Tbsp Worchestershire sauce
1 tsp Tabasco sauce
1 bay leaf
1/4 tsp dry basil leaves
1/4 tsp dry thyme
1 tsp fresh parsley leaves, chopped
1 cup carrots, diced
1-1/2 cup potatoes, diced
1/2 cup diced cellery
1-1/2 cup halved small mushroms
package frozen puff pastry, thawed
egg lightly beaten
- Prepare onions and garlic.
- Cut beef into small cubes and
- In large plastic bag, combine
flour, salt, beef seasoning and pepper. Add
beef and shake to coat with flour mixture.
- In a large heavy saucepan, over
medium heat, heat 2 Tbsp of the oil. Add
beef and brown well.
- Add onions and garlic and cook
- Add stock, tomato sauce, bay
leaf Worchestershire and tabasco sauce. Scrape
brown bits from bottom and bring to boil.
- Add beer, 1/2 cup water, basil,
thyme and parsley, cook next 5 to 10 minutes
stirring well. Reduce heat, cover and simmer for about 1 hour or until
meat is nearly tender.
- Meanwhile prepare carrots,
celery, potatoes and mushroms.
- Add carrots, potatoes and
celery; cover and simmer 25 to 30 minutes.
- Add mushrooms and simmer next
15 to 20 minutes or until meat and vegetables
- Mix reserved flour mixture with
a remaining water until smooth and stir
into beef mixture. Bring to boil, reduce heat and simmer about 5
- Adjust seasoning and remove bay
leaf. Set aside.
- Divide beef mixture among 8
individual casseroles (each about 10 oz./300
ml. and 4 inches/10 cm diameter.)
- On lightly floured surface roll
out puff pastry to 1/8 inch/3 mm thickness.
- Cut into 8 rounds the same
diameter as the casserole dishes.
- Place on large baking sheet and
chill until pastry is cold, about 12 to
- Preheat oven to 400F (200C).
- Brush pastry with lightly
beaten egg and bake for about 12 minutes.
- Top each casserole with baked
puff pastry and return to oven for 5 to 7
minutes. Serve hot.
Tips: The filling and
topping can both be made a day
or two adead, requiring only a quick assembly and reheating before
Baked pastries cover with tea towel and store
at room temperature.
Beef mixture may be refrigerated, before or after
filling casseroles, for up to 2 days.
To heat pies before serving: Bake
foil toped casseroles for 15 minutes or until bubbling hot. Remove foil
and top each with baked puff pastry and return to oven for 5
and serve hot.
|Did You Know?
understanding of the physical structure of meat is essential to
its successful cooking.
Meat consists of muscular tissue, or lean;
varying quantities of visible fat that lie between and within the
membranes and tendons; and also particles of fat that are too small to
be distinguished except with the aid of a microscope.
The general nature
of the lean part of meat can be determined by examining a piece of it
with merely the unaided eye. On close observation, it will be noted
that, especially in the case of meat that has been cooked, innumerable
thread-like fibers make up the structure. With a microscope, it can be
observed that these visible fibers are made up of still smaller ones,
the length of which varies in different parts of the animal. It is to
the length of these fibers that the tenderness of meat is due.
fibers are much easier to chew than long ones; consequently, the pieces
containing them are the most tender. These muscle fibers, which are in
the form of tiny tubes, are filled with a protein substance. They are
held together with a tough, stringy material called connective
As the animal grows older and its muscles are used more, the walls of
these tubes or fibers become dense and tough; likewise, the amount of
connective tissue increases and becomes tougher. Among the muscle
are embedded layers and particles of fat, the quantity of which varies
greatly in different animals and depends largely on the age of the
animal. For instance, lamb and veal usually have very little fat in the
tissues, mutton and beef always contain more, while pork contains a
greater amount of fat than the meat of any other domestic animal.
The composition of meat depends to a large extent on the breed of the
animal, the degree to which it has been fattened, and the particular
of meat in question. However, the muscle fibers are made up of protein
and contain more protein, mineral salts, or ash, and certain substances
called extractives, all of which are held in solution by water.
younger the animal, the greater is the proportion of water and the
the nutritive value of meat.