BLUE CHEESE STEAK TOPPER RECIPES

Name: Traditional steak pie
Total time: 3 h 45 min
Yield: Serves 4
Cuisine: British
Ingredients: 750g braising or stewing steak, cut into chunks; 2 tbsp plain flour; oil, for frying; 300g small shallots, peeled and halved; 300g button mushrooms; a glass red wine; 1 clove garlic, crushed; 300ml beef stock; 2 sprigs rosemary; 250g self-raising flour; 150g shredded suet; ½ tsp baking powder; a good pinch dried mustard powder; ½ tsp salt; beaten egg, to glaze

TRADITIONAL STEAK PIE RECIPE - OLIVE MAGAZINE RECIPES AND ...

Traditional steak pie recipe - olive Magazine Recipes and ... image

The best family steak pie recipe. Made with a classic suet crust this is peerless in pie terms. With a rich steak and red wine filling this is comfort food at its best.

Provided by olivemagazine

Total Time 3 hours 45 minutes

Yield Serves 4

Number Of Ingredients 15

Ingredients

750g braising or stewing steak, cut into chunks
2 tbsp plain flour
oil, for frying
300g small shallots, peeled and halved
300g button mushrooms
a glass red wine
1 clove garlic, crushed
300ml beef stock
2 sprigs rosemary
250g self-raising flour
150g shredded suet
½ tsp baking powder
a good pinch dried mustard powder
½ tsp salt
beaten egg, to glaze

Steps:

Heat the oven to 160C/fan 140C/gas 3. Toss the beef in the seasoned flour then fry in a large non-stick frying pan in a little oil until browned all over. Scoop out the beef into a casserole then add the shallots and cook until browned. Remove the shallots from the casserole then add the mushrooms and cook until slightly coloured. Tip on top of the beef and shallots.
Add a glass of red wine to the frying pan and bubble up to catch any of the sticky bits. Tip into the beef pan.
Add the garlic, beef stock and rosemary sprigs to the beef pan. Put on a lid with a sheet of foil underneath to make a good seal.
Cook for 2½ hours. Take out and tip into a large pie dish and turn the oven up to 190C/fan 170C/gas 5.
To make the pastry, mix all the ingredients and add enough cold water to form a dough (you’ll need about 125ml-175ml). Roll into a ball, cover and chill for 20 minutes. Roll out the pastry to ½cm thick. Brush the edge of the pie dish with a little beaten egg then cover with the pastry. Use the off-cuts to decorate if you like. Brush the surface all over with more egg. Make a little hole for steam to escape. Bake the pie for 30-35 minutes or until the top of the pastry is golden and crisp.

Nutrition Facts : Calories 905 calories, FatContent 50.3 grams fat, CarbohydrateContent 58.5 grams carbohydrates, FiberContent 6.2 grams fiber, ProteinContent 49 grams protein, SodiumContent 1.8 milligram of sodium

CARRABBA'S OLIVE OIL BREAD DIP RECIPE | TOP SECRET RECIPES

Carrabba's Olive Oil Bread Dip Recipe | Top Secret Recipes image

When you sit down for Italian-style grub at one of the more than 168 nationwide Carrabba's restaurants, you're first served a small plate with a little pile of herbs and spices in the middle to which the waiter adds olive oil. Now you're set up to dip your sliced bread in the freshly flavored oil. To craft a version of this Carrabba's olive oil bread dip recipe, you'll need a coffee bean grinder or a small food processor to finely chop the ingredients. You might also like my recipe for Carrabba's Spicy Sausage Lentil Soup. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Ingredients

Nutrition Facts : Calories 47 calories

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