Steak & Mushroom Pie

This recipe is from the Frugal Gourmet Cooks American cookbook by Jeff Smith. It makes Mike happy enough, it resembles the British Steak & Kidney pie as much as it can without the kidneys.

3 slices bacon, coarsely chopped
1 1/2 pounds chuck steak, well trimmed and cubed (I confess to using whatever kind of beef I have, even tenderloin. Venison works but cook it much less)
1 1/2 cups beef broth
1/2 cup red wine
2 cloves garlic, crushed
2 Tbsp. finely chopped onion
3 Tbsp. chopped parsley
1/2 tsp. dried thyme
1/2 tsp. dried sage
salt & pepper to taste
3 Tbsp. flour, cooked with butter into a roux or mixed with water into a slurry
10-16 oz. mushrooms, sliced and sauteed in butter till browned
1 pie crust

Heat a heavy pot or dutch oven over medium heat. Add the bacon and lightly brown. Turn up the heat and brown the beef cubes.

Add enough broth to barely cover the meat and simmer, covered, until tender, about 30 minutes.

Add the remaining ingredients, except the roux and mushrooms, and simmer another 15 minutes.

Thicken with flour mixture. I feel this has enough fat without the roux, but you run the risk of lumps.

Stir in the mushrooms.

Pour into a deep pie plate/quiche dish or individual ramekins. Top with pie crust.

Bake at 425F for 45 minutes until crust is browned.


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