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Steakhouse pot pie with Cabernet and mushrooms Recipe

   
 

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     Steakhouse pot pie with Cabernet and mushrooms

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6

Ingredients
2 1/2 pounds Kansas City Strip steak, trimmed
1 tablespoon McCormick Montreal Steak Seasoning
1-2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 large onion, finely chopped
3 carrots, peeled, cut in 1-inch dice
2 celery sticks, cut in 1-inch dice
8 ounces sliced mushrooms
2 cloves garlic, minced
 
2 teaspoons smoked paprika
1 teaspoon fresh minced thyme
1 teaspoon fresh minced oregano
1/2 teaspoon fresh minced rosemary
2 bay leaves
1/2 teaspoon kosher salt, 1/4 teaspoon pepper
2 cups beef stock, 1 tablespoon cornstarch
1/2 cup Cabernet, chilled, Salt and pepper to taste
1 package prepared puff pastry sheets, 1 egg, beaten

Instructions
Sprinkle both sides of steak with Montreal Steak Seasoning and cut into bite-sized pieces. Heat olive oil in a large stock pot over medium-high heat. Working in batches if needed, saute the steak pieces in the olive oil just until browned (but not fully cooked). Stir in balsamic vinegar. Use a slotted spoon to remove steak from pan and set aside. Reduce heat to medium. In the same pot, saute the onion, carrots and celery until softened and aromatic (about 5 minutes). Add the mushrooms and garlic and saute for 5 minutes. Stir in smoked paprika, herbs, bay leaf, salt and pepper. Add the beef stock and browned steak into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours, stirring occasionally. Taste and add salt and pepper as needed.
Combine the cornstarch with chilled Cabernet (chilling helps the cornstarch dissolve without clumping). When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornstarch mixture. Stir to combine. Allow the sauce to simmer rapidly until thickened, about 5 minutes. Preheat the oven to 350 and butter 4-6 ovenproof ramekins. Remove bay leaves from the filling and divide evenly among ramekins. Cut the pastry into squares or circles big enough to cover the ramekins. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim. Cut 2 slits into each pie to allow the steam to escape and brush pastry with the rest of the beaten egg. Place in the oven and bake at 350 for 25 minutes, or just until the pastry is cooked through and golden brown.


Originally Submitted
1/25/2013





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