As a rule I can’t cook steak. I love it, but if I try to do, say, steak and chips it always ends up a chewy slab of yuk.
So on the rare occasion I do cook it, I slow cook. This is made using a slow cooker, however if you dont have one in a pie dish on low for 2-3 hours will be fine.
As it’s cooked slowly, it doesn’t have to be an expensive meat either. Braising steak works just as well.
Approx 600g to 1lb Steak. (Just a large piece 😉)
3 tbsp cornflour
1tbsp olive oil or frylight
400ml of beef stock
3 large carrots (sliced)
6 mushrooms (sliced)
4 sheets of filo pastry
How to make:
Heat a pan and fry the steak off until browned in Oil/frylight.
Add sliced, mushrooms, shallots, Worcestershire sauce and cornflour to pan and coat.
Transfer to slow cooker or pie dish and add beef stock.
If using slow cooker leave on low for 6 hours. Alternatively, cook in oven at around 100°c/120°c for around 2 – 3 hours.
When beef is ready and in pie dish scrunch up 4 sheets of filo pastry and cover in egg wash.
Finish in oven until pastry is cooked and golden.
- (Approx 1400kcal or 11 Smartpoints if following weightwatchers flex for the whole pie)