One of the things I stil cannot coop in this country is the weather - famous nasty 3W: the wet winter weather to be exact. However, it makes heavenly to stay in with hot, cosy home meal. This Moo & Mu pie is perfect for cold winter as it holds heat very well and warms you up from inside. 'Nabe' (hotpot) always made me happy in winter when I was still in Japan. Sadly, I still do not have a Nabe pot. Only Nabe I had since I came here was the Chinese hotpot that my international student friend once made..
Well, now I found this instead, our confort food....
Ingredients
200g stewing steak
1&1/2 tbs Self raising flower
40g Butter
1 small Bird eye chili
1 Garlic clove
1 large Carrot
1/2 medium Onion
1 Bell pepper
6-10 Sprouts
1 pint Beef stock
2 tbsp Tomato puree
1 tbsp Worcestershire sauce
Salt & pepper to taste
1-2 tbsp Olive oil
10 Mushrooms
1 roll Shortcrust sheet (my favorite ttp://www.jusrol.co.uk/ProductDetail.aspx?ProductId=7)
1-2 tsp Milk
Directions
1 Sieve flour over diced stewing steak and mix until the meat is fully coated
2 Add 2-3 pinches of salt (outside of ingredients) into boiling water and cook sprouts for about 10 mins and drain well (This is why I still do not like the 'Green' smell of sprouts. This process helps to mild (extreme) sprouts character. If you do not share my strange disfavor to sprouts, just skip this process)
3 Slice the rest of vegetables in bite size (or your liking)
4 Melt butter in a large frying pan and brown flour coated steak (about 5 mins). Take steak out and set a side.
5 Add garlic , chili and onion in a same frying pan and cook to light gold.
6 Add all veg (except mushrooms) in a pan, fry another 5 mins. Return the steak, add beef stock, tomato puree and worcestershire sauce.
7 Cover the pan and simmer for 1.5 hrs (Check & stir occasionally!)
8 Add salt & pepper to taste
9 Cook mushrooms with olive oil until soft
10 Pour beef stew into ovenproof casserole (We love our individual ones just because it's more fun to dig in directly, but if you use one pie casserole to share, medium (serves 2-3) will be perfect), put mushrooms on top and cool it for at least 20 mins.
Preheat the oven to 220C
11 Cut Shortcrust sheet to large enough to cover the pie dish and crimp (like pinch) the edge.
12 Make two holes on top of the pasty to allow the steam come out (otherwise the pasty gets very soggy).
13 Lightly brush milk on surface of the pasty
14 Put casserole(s) into the oven, cook for10 mins in 220C
15 Turn down the heat into 190C and cook for another 30 mins
Well, now I found this instead, our confort food....
200g stewing steak
1&1/2 tbs Self raising flower
40g Butter
1 small Bird eye chili
1 Garlic clove
1 large Carrot
1/2 medium Onion
1 Bell pepper
6-10 Sprouts
1 pint Beef stock
2 tbsp Tomato puree
1 tbsp Worcestershire sauce
Salt & pepper to taste
1-2 tbsp Olive oil
10 Mushrooms
1 roll Shortcrust sheet (my favorite ttp://www.jusrol.co.uk/ProductDetail.aspx?ProductId=7)
1-2 tsp Milk
Directions
1 Sieve flour over diced stewing steak and mix until the meat is fully coated
2 Add 2-3 pinches of salt (outside of ingredients) into boiling water and cook sprouts for about 10 mins and drain well (This is why I still do not like the 'Green' smell of sprouts. This process helps to mild (extreme) sprouts character. If you do not share my strange disfavor to sprouts, just skip this process)
3 Slice the rest of vegetables in bite size (or your liking)
4 Melt butter in a large frying pan and brown flour coated steak (about 5 mins). Take steak out and set a side.
5 Add garlic , chili and onion in a same frying pan and cook to light gold.
6 Add all veg (except mushrooms) in a pan, fry another 5 mins. Return the steak, add beef stock, tomato puree and worcestershire sauce.
7 Cover the pan and simmer for 1.5 hrs (Check & stir occasionally!)
8 Add salt & pepper to taste
9 Cook mushrooms with olive oil until soft
10 Pour beef stew into ovenproof casserole (We love our individual ones just because it's more fun to dig in directly, but if you use one pie casserole to share, medium (serves 2-3) will be perfect), put mushrooms on top and cool it for at least 20 mins.
Preheat the oven to 220C
11 Cut Shortcrust sheet to large enough to cover the pie dish and crimp (like pinch) the edge.
12 Make two holes on top of the pasty to allow the steam come out (otherwise the pasty gets very soggy).
13 Lightly brush milk on surface of the pasty
14 Put casserole(s) into the oven, cook for10 mins in 220C
15 Turn down the heat into 190C and cook for another 30 mins
