Beef and Mushroom Pie
8 servings
240 minutes
Beef and mushroom pie is a hearty and aromatic dish of Russian cuisine that embodies the traditions of home cooking. The rich flavor of tender beef infused with beer and spices combines with the earthy notes of white mushrooms, creating a harmony of textures and aromas. The fluffy puff pastry adds a crispy crust to the pie, under which lies a juicy filling. The origins of this recipe delve deep into Russian gastronomy, where meat pies were considered symbols of hospitality and prosperity. The dish is perfect for a cozy family dinner or festive gathering, and its rich flavor pairs wonderfully with a glass of red wine or strong tea.
1
Preheat the oven to 150 degrees. In a large bowl, mix the tomato paste and broth. Stir until the paste dissolves.
- Tomato paste: 3 tablespoons
- Beef stock: 1 glass
2
Cut the beef into large cubes, quarter the mushrooms, and slice the garlic thinly. Add the beef, mushrooms, onion, thyme, garlic, and beer to a bowl and mix thoroughly.
- Beef tenderloin: 2 kg
- Porcini mushrooms: 700 g
- Onion: 1 head
- Garlic: 6 cloves
- Wild thyme: 2 tablespoons
- Guinness stout: 2 glasss
3
Add flour, season with salt and pepper; mix well. Pour the mixture into a baking dish, cover with foil, and bake for 3 1/2-4 hours, stirring occasionally.
- Wheat flour: 1 glass
- Salt: to taste
- Ground black pepper: to taste
4
In a small bowl, beat the egg with 1 tsp of water. Dust the work surface with flour, roll out the dough so that its diameter is larger than the baking dish. Remove the meat from the oven, take off the foil, cover with dough, and brush with the egg mixture. Return to the oven and bake for another 40 minutes until the dough is golden. The pie is ready!
- Wheat flour: 1 glass
- Chicken egg: 1 piece
- Puff pastry: 1 piece