O.M.G! This little dish was delicious, rich and very tasty. Saw this on a social media video, my salavating at the video simply meant I had to give it a go. Changed the recipe slightly to suit our tastes.
Makes for 2
2 sirloin steaks – sliced into 1cm strips
2 tbsp plain flour
Salt & pepper to taste
1 large red onion
2 garlic cloves crushed
1 tsp chilli flakes
200ml beef stock
100ml red wine (I used shiraz)
1 tbsp tomato paste
2 large handfuls of grated cheddar
2 large handfuls of french fries
- Heat a little oil in a fry pan to a medium to high heat
- Place the steak strips into the pan and brown all over, add the flour, salt & pepper until coated and soaked up the juices then remove and set aside.
- Place another tbsp of oil in the pan and cook the onion with the garlic until softened.
- Add in the tomato paste, chilli flakes, beef stock & red wine, gently bring to boil then reduce to a very low simmer.
- Add back to the pan the beef strips and cook slow for about 1 hour (pan covered).
- Remove pan lid 10 minutes before serving and bring heat up a little to thicken the sauce if needed.
- Meanwhile, cook the french fries as per packet instructions.
- Place the fries on a plate, top with the cheese and melt under a hot grill for a few seconds then top with the beef strips….Serve. Oh so yummy!
It definitely makes a difference if you’ve got some good quality meat and cheese.
That’s when you know they are homemade when they aren’t quite perfectly put together…..Ooops!, my second one, the top shrunk a bit, however, they are still very, very tasty!
Makes 2 – 9.5cm pies
400g Scottish Stewing Steak
Pre-rolled shortcrust pastry
1 red onion – sliced
1 carrot – sliced
400ml Beef Stock
2 tbsp gravy granules
salt & pepper
1 tsp Thyme
- Pre-heat your oven to 180 deg, or if you have a pastry setting, set that.
- Press the pastry into 2 9.5cm pie tins, and blind bake for 10 mins. Leaving some pastry aside for your top. Remove and allow to cool.
- Meanwhile, brown your steak in a little olive oil in a pan and season with salt & pepper.
- Add in the onion and brown, then add in the carrot, beef stock and bay leaf, bring to the boil, then simmer for 2 hours until meat is tender.
- Stir in the gravy granules the meat pot to thicken up the sauce.
- Now fill up your pastry cups with the meat mixture and sprinkle some thyme on top.
- Cut out 2 round lids from pastry and press onto bases making sure you press the sides and attached to the base. Brush with a little egg.
- Bake in an oven at 180 deg for 30 mins.
- Remove from tins, and serve….Yummy!
400g Scottish stewing steak cubed
2 tbsp flour
8 shallots peeled, halved
2 carrots sliced
1 red pepper
1tbsp olive oil
1 garlic clove chopped finely
1 tbsp tomato paste
1 tsp thyme
1 bouquet garnish
Salt and pepper to taste
400ml beef stock
1/2 bottle red wine (red burgandy, pinot noir or a cotes du rhone)
1. Coat steak cubes with flour and brown in a pan with olive oil. Approx 5 minutes.
2. Remove with slotted spoon. Fry shallots until coloured, add carrots, peppers and mushrooms fry for about 2-3mins then add meat back to pan.
3. Add tomato paste, garlic and season, cook for further 1 min.
4. Add wine and beef stock with bouquet garnish and thyme, bring to boil then simmer for approx 3 hours until meat is tender.
5. Meanwhile 30 mins before ready, boil some potatoes in a pan for 20 mins until softened. Remove from heat add a knob of butter and 50ml milk or cream.
6. If sauce needs thickened, mix in some cornflour to thicken.
7. Serve all on a plate with some crusty bread to soak up gravy. Oh! and a wee glass of the left over wine…yum…yum!!