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Steak, Oyster and Mushroom Pie
- Serves
4
- Difficulty
Easy
Published 2005
When I want to explore an interesting recipe from a country I don’t know much about, I call a top chef from that country. Darina Allen from Eire is a friend of mine and kindly provided this recipe - a strange combination of meat, shellfish and fungi that is apparently part of the St Bridget’s Day festivities.
Ingredients
225 g 60 g 675 g
Method
Clean the mushrooms, then slice. In a large casserole dish, melt half of the butter, season the cubes of beef, then brown on all sides. Remove the beef and reserve. Add the onion to the dish and cook for 5-6 minutes. Add the flour, stir well, then cook for a minute more before adding the stock and returning the meat to the dish. Bring to the boil, cover and simmer over a low heat for 1½–2 hours
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