Hi! I have something to share with you today that I think you are going to like. It is not hard to make, but does take some time. Start this dish about 3 hours before you want to serve. The reason for this is that a long simmer will make your meat "melt in your mouth" tender. If you skimp on the time, the meat is going to be tougher. The end result is rich and succulent, so you will be glad for your efforts. I suggest a simple side salad and a glass of wine to accompany. My inspiration for this dish comes from a cookbook that has been sitting on the shelf for years. Happily I opened it yesterday and decided this dish was something I had to try. The name of the cookbook is “Good Cooking – Marvelous Meat & Poultry” by Rand Publications. I modified it a bit. Here is my adaptation….
2 teaspoons extra virgin olive oil
1 large onion, chopped
2 Tablespoons minced garlic
2 lbs. beef round steak trimmed of all fat and cubed
2 Tablespoons all-purpose flour
2 Tablespoons reduced salt tomato paste
1 ½ cups red wine
1 ½ cups reduced salt beef stock
2 teaspoons balsamic vinegar
2 carrots, thinly sliced
1 portabella mushroom sliced into small cubes
8 ounces crimini mushrooms quartered
2 Tablespoons fresh thyme leaves
2 Tablespoons fresh parsley, chopped
¼ teaspoon salt
¼ teaspoon pepper
2 sheets puff pastry, defrosted
1 Tablespoon milk
Heat the oil in a large saucepan, then add the onion and cook over a medium heat for 5 minutes or until golden.
Now, add the garlic and the beef and cook for 5 minutes until the beef is browned.
Next, add the flour and cook for another 2 minutes stirring constantly.
Now, to the meat add the tomato paste, red wine, beef stock and balsamic vinegar and bring to a boil.
Then, add the carrots, mushrooms and chopped thyme. Reduce the heat, cover and simmer for 1 hour.
Then, uncover and continue to simmer for another 45 minutes until the beef is tender and the sauce is reduced and thickened.
Now, remove the pan from the heat and stir in the salt, pepper and fresh chopped parsley. Set aside and allow to cool.
While the meat mixture is cooling, rub a little extra virgin olive oil around the sides and bottom of 6 ovenproof ramekins. Place the ramekins on a cookie sheet, and pre-heat the oven to 400 degrees F.
Spoon the cooled filling into the ramekins.
Now, roll out the puff pastry dough and using the top of one of the ramekins as a guide, cut each circle about ¾ inches larger than the dish. Then brush the edges of each pastry circle with a little water.
Then, cover the ramekin (damp side down) pressing the pastry against the side of the ramekin to seal.
Cut a small cross in the top of each pie, and then lightly brush with milk.
Bake for 20-25 minutes or until the pastry is crisp and golden and the filling is hot.
Serves nicely with a side salad and glass of wine.
I am unable to find a link for the cookbook.