Chuck Steak Pie
A great slow-cooked recipe for pie. This recipe really tastes stunning, thanks not only to the very simple ingredient list but also to the magic of long slow cooking high quality pastured beef.
- 500 g Ellis Creek Farm chuck steak (or other slow-cooking cut)
- 2 Onions
- 2 Tbsp Frying oil (high temperature)
- 1/2 tsp Salt
- 1 tsp Paprika powder
- 1 cup Tomato Puree OR
- 3 Tbsp Tomato paste OR
- 3 Large Ripe Tomatoes
- Fry the beef cubes on all sides in the oil. This works best in batches, as it should fry, not get juicy and stew.
- Add the chopped onions and fry for a few minutes until they are translucent.
- Now add the seasonings and tomatoes, puree or paste. If you use paste, add a few spoons of water. Stir gently, cover, and simmer on very low for two hours. Stir occasionally so it doesn't stick or burn. If it seems dry, stir in water. Correct the seasoning if necessary. If your stove top doesn't do "very low", like mine doesn't, you can stew in the oven for 2 hours at 120 degrees C.
- Let the goulash cool. You can do up till here one or two days in advance.
- Roll out pastry. I like to use bought flaky pastry, but you can also use your own recipe. If you have pie forms line them, reserving pastry for the covers.If you don't have pie tins, you can make Cornish pasty shapes by cutting out circles of pastry with a muesli bowl, then placing a spoon of goulasch in the centre and folding the two sides up to seal in a seam over the top.
- Fill the pies and place a layer of pastry over the top, sealing around the edges
- Bake the filled pies for 30 minutes at 200C.
- Serve hot or warm, traditionally with good ol' peas and carrots.