Beef & Mushroom Pie

Zubereitung

1. 1

   Prep the filling

   On a cutting board, cube the beef stew meat, quarter the button mushroom, dice the onion, dice the carrot small, beat the egg, and thaw the frozen puff pastry.
2. 2

   Brown the beef

   Brown the beef stew meat in a large Dutch oven over medium-high heat in batches, turning to color the sides; stir in onion, carrot, button mushroom, 1 tsp salt, and 1/2 tsp black pepper.

   12 Min.

   Tipp: Avoid crowding the pot, or the mushrooms and beef will steam instead of brown.

3. 3

   Simmer the gravy

   Sprinkle all-purpose flour over the pot and stir, then add red wine, beef broth, and thyme; simmer over medium-low heat, stirring occasionally.

   25 Min.

   Tipp: If the gravy thickens too much before the beef softens, add a splash of broth.

4. 4

   Top and bake

   Spoon the filling into a baking dish, cover with frozen puff pastry, brush with beaten egg, and bake at 200°C.

   28 Min.

   Tipp: Make a small vent in the pastry to let steam escape.

5. 5

   Taste and serve

   Taste the gravy at the edge, adjust with salt and black pepper if needed, and serve the pie warm.