2 lb Lean beef, cubed
1 ts Salt
Pepper to taste
Juice of 1/2 lemon
1/2 c Chicken stock
1/2 c Onion, sliced
1/2 c Heavy cream
6 tb Butter
1/2 lb Mushrooms, sliced
4 tb Flour
2 tb Sherry
1 c Diced carrots, cooked
1 c Peas, cooked
1 c Small white onions, cooked
1/2 c Hot milk
6 tb Butter
1 c Potato, pureed
Salt to taste
Pepper to taste
1 Egg yolk, beaten
1 tb Cream
Preheat oven to 325. Put small cubed meat in sprayed heavy casserole. Add,
salt, pepper, lemon juice, chicken stock, and onion. Cover tightly and
braise in oven 1 1/2 hours. Remove and strain off accumulated liquid, (abt
1 cup) Measure and add cream to equal 1 1/2 cups. Reserve. Heat butter and
saute mushrooms for 5 minutes. Sprinkle flour over mushrooms and cook,
stirring, for 3-4 minutes. Add 1 1/2 cups reserved liquid, bring to a boil
and cook until thick and smooth. Add sherry and cook 2 minutes longer. Put
meat, carrots, and onions into sprayed shallow baking dish, 11×2. Pour
mushrooms sauce over it all. Heat milk with butter and when butter has
melted beat into potato puree over top of baking dish, using a pastry tube
if you desire.Beat egg yolk with 1 tablespoon cream. Brush with egg yolk.
Bake at 400 for 30 minutes until golden brown and steaming. NOTES: I have
used drained canned carrots and peas. Saved the liquid for soups. I always
use butter on this not margarine. If you don’t get enough stock off the
meat to use as the roux base, used canned beef broth to make up the
difference. Good Sunday Company dish!
NOTES : This is a long recipe but well worth the time. This was originally
written for veal. I do not eat veal and have reworked it for the steak. I
have used brisket and ground turkey and adjusted it for that. This is a
good left over-just warm and re enjoy.
Yields
6 Servings