I come back to this recipe time and time again every winter. The steak smells delicious as is simmers gently in the red wine! As the filling can be made the night before and popped into the fridge, it is quick to prepare on the night if you have guests, or just for a mid-week family meal.
Serve 4
1 onion, finely chopped
butter or dripping for frying
175ml beef stock
450g chuck steak, diced. (Although can use any of the less tender cuts)
120ml dry red wine
3tbsp plain flour
225g button mushrooms, halved
5 sheets filo pastry (I don't usually eat processed foods, but filo pastry is one of my few concessions)
melted butter for brushing the filo with
soften the onions in a little butter or dripping. Transfer to a plate and set aside.
Add the steak to the pan and brown. Return the onions to the pan, add the stock and red wine, cover, and simmer for 1 1/2 hours. Checking frequently that is hasn't 'caught' on the bottom of the pan.
Blend the flour with some water and add to the meat. Stir well until the sauce has thickened. Add mushrooms and cook for a further 3 minutes. Season to taste.
At this point, you can cool the filling and refrigerate it, picking the recipe up again the following day.
Heat the oven to 190deg c, and spoon the mixture into a 5 cup pie/pyrex dish. Brush a sheet of filo with melted butter and scrunch up loosely on top of the filling. Continue with remaining sheets until the filling is covered.
Bake for 30 minutes, until golden.
Delicious with fresh vegetables, and creamy mashed potatoes.
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