MLA can connect you not only with a provider of high quality grass fed beef, but also with recipes like these delicious Beef and Red Wine Pies.
1 ½ pounds
ground Australian beef
1 large onion, diced
2 cloves garlic, diced
2 tablespoons oil
8 ounces large mushrooms, sliced
8 ounces button mushrooms, quartered
1 tablespoon flour
2 tablespoons Dijon mustard
2 tablespoons tomato paste
1 cup red wine
1 cup beef stock
2 tablespoons fresh thyme leaves
4 sheets frozen butter puff pastry, thawed
1 egg yolk
green vegetables to serve
Place ground beef in a bowl and mix in a little oil. Heat a large fry pan.
Crumble half of the meat into the pan at a time and brown it, breaking up any lumps with a fork. Remove the first batch into a bowl, reheat the pan, and cook the remaining beef. Remove the second batch from the pan and set it aside with the first batch.
Add the rest of the oil to the pan. Add the onion, garlic and mushrooms and cook until onion and mushrooms are soft, taking care not to burn the garlic. Sprinkle in the flour and stir well. Return the cooked meat to the pan and add the mustard, tomato paste, wine, stock and thyme leaves, stirring well to incorporate the scrapings from the bottom of the pan.
Bring to a boil, reduce heat and simmer 20-30 minutes or until thick.
Preheat oven to 425°F. Equally divide the mixture into four 1½ cup capacity ovenproof dishes. Cover with pastry, pinching edges to make a frill. Brush each pie with egg yolk. Bake 10-15 minutes to brown the pastry.
Serve with green vegetables.