Sautéed Staffordshire Beef with Oat Pastry and Local Beer
Ingredients
1 ½ lbs Rump steak
1 Onion
6ozs Mushrooms
1 Bottle local beer (some for cooking, some for you!)
½ pint Thickened beef stock
olive oil
Pastry:
4ozs Plain flour
4ozs oatmeal
1 Egg
4ozs Butter
seasoning
Intro and Method
Mix the flour and oatmeal in a food processor, add butter and seasoning, add the egg and some water.
Roll as demonstrated and cook in medium oven for 15 minutes.
Dice the rump steak into ½ cubes. Peel and finely dice the onion and quarter the mushrooms.
Heat a pan and sautée the beef. Add the mushrooms and onion and cook for 30 seconds, add some beer and reduce by ½, add the beef stock.
Serve with mashed Moat House Maris Piper potatoes and the oat pastry as shown.
This recipe was supplied by Heart of England Fine Foods (www.heff.co.uk (www.heff.co.uk/))
