How do you make Mary Berry Steak and Ale pie?
Table of Contents
How do you make Mary Berry Steak and Ale pie?
Ingredients
- 900g braising steak, cut into bite-sized cubes.
- 30g plain flour.
- 1 tsp mustard powder.
- 2 tbsp sunflower oil.
- 1 large onion, coarsely chopped.
- 3 celery sticks, cut diagonally into slices 2½cm thick.
- 2 large carrots, cut into 1cm thick rings, then quartered.
- 500ml Guinness.
Why is my steak and ale pie bitter?
Too much residual alcohol content can make the stew taste bitter. Add ketchup, Worcestershire sauce, or brown sugar to counteract the bitterness. Try a little at first and add more if needed. Add some beef broth or water.
What cut of beef is best for pies?
What cut of beef is best for pies? The best cuts for a slow-cooked steak pie are chuck or silverside, or any braising beef you can get from your local supermarket will do just fine.
How does Gordon Ramsay make steak pie?
Gordon Ramsay’s Scrumptious Steak Pie
- Meat. 1 2/3 lbs Braising beef, Lean.
- Produce. 2 Bay leaves. 2 Garlic cloves.
- Refrigerated. 1 Egg yolk.
- Canned Goods. 1 tbsp Tomato puree.
- Baking & Spices. 1 Pepper.
- Oils & Vinegars. 4 tbsp Olive oil.
- Bread & Baked Goods. 17 2/3 oz Shortcrust pastry.
- Beer, Wine & Liquor. 17 1/2 oz Guinness.
How do you get the bitterness out of beef and ale stew?
Fats and sweetness can help smooth the bitter corners of a dish, just like they make coffee taste less bitter. So add a spoonful of sugar, cream or butter to tame that bitterness.
Do you put pie filling in hot or cold?
Fill crust – Once the crust has been blind baked, let it cool for 15 minutes. This helps ensure the base stays crispy because the pastry is more porous when hot. The Pie Filling should be at room temperature and not cold before filling the pie, for two reasons.
Why does my beef stew taste tangy?
Sourness comes from acidic ingredients (including tomatoes, wine and vinegar). If your dish tastes too sour try to add sweetness—think sugar, honey (it’s healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt).
