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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is made in a casserole dish, but you may make it in a 10-inch *very* deep-dish pie plate, it's made easy using packaged gravy mix, stewing beef may be used in place of the sirloin, throw in some frozen diced peas and carrots and a splash of red wine also if desired - because of the high soduim content in the gravy mix I suggest not to add in any extra salt. Ingredients:
3 tablespoons vegetable oil (more as needed) |
1 lb sirloin steak (cubed) |
1 -2 teaspoon fresh ground black pepper |
7 large fresh button mushrooms, sliced (or use as much as desired) |
1 large onion, chopped |
1 -2 tablespoon fresh minced garlic (or to taste) |
1 teaspoon dried thyme (can use a pinch more) |
1 (1 ounce) package dry mushroom gravy mix |
1 cup water |
2 -4 teaspoons worcestershire sauce |
1 sheet frozen puff pastry (thawed according to package directions) |
1 egg |
1 tablespoon cold water |
Directions:
1. Heat oil in a large skillet over medium-high heat.
2. Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
3. Add in mushrooms and cook until browned.
4. Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
5. Return the beef to the skillet.
6. Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
7. Season with salt and black pepper to taste.
8. Set oven to 400 degrees F.
9. Transfer the beef mixture to a greased casserole dish.
10. Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
11. In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
12. Bake for 20 minutes or until the pastry is fuffed and golden brown.
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