Family Farmed braised beef stroganoff pie
You will need:
700 g Family Farmed rump steak cut in strips
2 tbsp vegetable oil
1 large onion chopped
3 tsp paprika
200 g sliced mushrooms
2 tbsp tomato puree
1 liter beef stock
300 ml sour cream
Juice of ½ lemon
Cracked pepper and sea salt
Butter puff pastry (if using store bought, about 3 sheets)
Short crust pastry (if using store bought, about 3 sheets)
½ egg (for egg wash)
Toss beef in flour and fry in hot pan with oil. Remove the steak from the pan. Add onion and cook, add paprika, mushrooms and tomato puree and cook until onion is soft.
Add beef stock and steak. Spoon all this in a casserole with lid and place in the oven at 160 degrees for about 1 ½ hours or until meat is soft.
Add the sour cream and lemon juice and cook further for 5 minutes.
Taste the pie mix and add pepper and salt to your liking. Leave the mix to cool.
Butter or spray with canola oil 6 pie tins and line these tins with the short crust pastry, ensuring a little pastry hangs over the tin. Spoon the stroganoff mix in and spread evenly.
Cover with puff pastry and crimp the pastry to your liking.
Make an egg wash with ½ egg and a little water or milk and glaze the pies with this egg wash. Decorate with fresh herbs or poppy seeds.
Bake the pies for about 15 - 20 minutes on 175 degrees Celsius in a fan forced oven or until the bottom of the pie is cooked (turn out quickly on a tea towel to inspect and turn back in the mould if not done yet). Remove from oven, turn out the moulds and serve with rice or noodles and a green salad.
And if so desired add the traditional garnish of chopped gherkins and shredded ham on the side with some extra sour cream or Greek Yoghurt.
Bonne appetite... serves 6 pie lovers...
Catering and Restaurant Manager
The Big Cheese Catering Company