Best Steak and Mushroom Pie Recipe 

Steak and mushroom pie may be pub legend. This recipe is comfort food's pinnacle—savory, rich, and stick-to-your-ribs. Never before has steak and mushrooms been so tender and caramelized.  

– 2 pound stewing beef – 2 tablespoon olive oil – ¼ cup all-purpose flour – 1 teaspoon salt  – 1 teaspoon pepper  – 1 large onion  – 4 cloves garlic – 2 stalks celery – 2 large carrots  – 2 tablespoon all-purpose flour – 1 cup red wine – 2 cup beef broth



Salt and pepper beef, then add ¼ cup of flour. Cook in an Instant Pot with 1 tbsp olive oil until both sides are browned.  


You must do this in batches. Transfer to plate. Heat the remaining tbsp olive oil. Sauté onion, garlic, celery, and carrots for 5 minutes to soften.  


Add 2 tablespoons flour to the veggies and mix. Stir in wine or beer and meat broth to dissolve flour.  


Return the cooked beef, thyme, and bay leaves to the instant pot. High-pressure cook beef for 35 minutes until fork-tender.   


Once the pressure cook cycle is complete, follow the manufacturer's fast release instructions and wait.  


Unlock and remove the lid, avoiding steam. In a separate skillet, cook bacon, drain grease, then add mushrooms and sauté for 5 minutes.  


Insert bacon and mushrooms into the instant pot. Add everything and stir. Bay and thyme should be removed.  


Salt and pepper as needed. Return the instant pot to saute and simmer for 10 minutes to tenderize mushrooms.  


Preheat oven to 400℉. Place stew in a 9x13-inch casserole dish and cover with puff pastry. Depending on size, you may require two sheets.  


Apply a thin layer of egg yolk. Bake for thirty to thirty-five minutes, or until brown. Give it a five-minute rest before serving.  

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