Tuesday, August 7, 2012

Steak and Ale Pie

I try to encourage my children to read often. I bring them to the library which they like. I also purchase books for them. I recently purchased a book for my son. I thought he would like it since it was scary. It was by R. L. Stine and called How to kill a monster. Doesn't the title seem like a book for a boy? The cover said Step One: Run Step Two: Run faster. I guess my son was feeling a little tough that day since he read the cover and informed me that it was a girl's book. My son would fight the monster and not run. (I think if the monster was scary enough he would be running faster than his sister. I meant he is really tough.)
As I continue my British dishes in honor of the Olympics, I made Steak and Ale Pie. I had never had Steak and Ale Pie until my friend recommended it to me. I asked my Dad if he had tried it. He told me that he liked it very much and even my daughter tried it. After making this dish, my daughter informed me that this recipe was better than the one she tried before. I think she is sweet.
Steak and Ale Pie
(Servings: 6 to 8)
1/4 cup all purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 pounds stew beef, fat trimmed and cut into 1 1/2 inch pieces
2 Tbsp olive oil
1 large onion, sliced
2 cloves garlic, minced

10ounces (about 5) Portabella mushrooms, sliced 1/2 inch thick
1 cup dark ale
3 cups beef broth (I used chicken broth)
1 tsp dried sage
1/2 tsp dried thyme



Topping:
2 eggs
2 egg whites, stiffly beaten
1 tsp salt
1 cup all purpose flour
1 cup milk


Directions:
  1. Preheat the oven to 350 degrees F.
    In a food processor, pulse the whole eggs about 3 times.
  2. Add the salt, flour, and milk to the eggs. Blend for 45 seconds.
  3. Place the egg mixture in the refrigerator for 45 minutes.
  4. In a large plastic bag, combine the flour, salt, and pepper.
  5. Add a few beef pieces at a time to the plastic bag and shake to coat the meat.
  6. In a large pan, heat the oil. 
  7. Add the meat and brown on all sides. Remove the meat and transfer to a plate.
  8. Add the onion and garlic to the large pan. Saute for 2 minutes.
  9. Add the mushrooms and saute for 5 minutes. The onion should be translucent and the mushrooms are giving off some of their liquid.
  10. Add the ale to the large pot and stir to loosen any browned bits on the bottom of the pan.
  11. Return the meat back into the large pan. Add the broth, sage, and thyme.
  12. Bring the mixture to a boil. Remove from heat and allow to cool slightly before transferring the beef mixture into a casserole dish.
  13. Bake the beef mixture for 45 minutes to 1 hour. The meat should be tender but not dry.
  14. Remove the beef from the oven and turn the oven to 425 degrees F.
  15. Remove the egg mixture from the refrigerator and fold in the stiffly beaten egg whites.
  16. Cover the beef mixture with the egg mixture topping and bake for 15 minutes. 
  17. Reduce the oven to 400 degrees F.
  18. Bake the dish for another 10 to 15 minutes. 
  19. Note: check the liquid level of the dish so the meat mixture doesn't dry out.
Recipe from my friend Tracey. Thank you Tracey for giving me permission to use it. It was delicious!
Did you already know...
-In 1896, the first modern day summer Olympics was held in Greece.
-The first  winter Olympics was held in France in 1924. 
-The 2014 Olympics will be held in Russia and then followed by the 2016 Olympics being held in Brazil.

1 comment:

  1. Hey Big Sis - you left out steps 4 and 5. Love ya. Love your blog!

    ReplyDelete

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