Recipe: Steak and Ale Pie with Yorkshire Pudding Crust (using Portobello mushrooms)

STEAK AND ALE PIE WITH YORKSHIRE PUDDING CRUST

"London broil cooked in dark ale with earthy Portobello mushrooms, then topped with a Yorkshire pudding crust, literally rises to great heights in a very hot oven. The steak and ale benefit from being made ahead of time, allowing the flavors to get to know one another. Make the Yorkshire pudding batter in advance and refrigerate it, then blend in the egg whites just before you are ready to bake it."

1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds beef sirloin, trimmed of fat and cut into 1 1/2-inch pieces
2 tablespoons olive oil
1 large onion, sliced
1/4 inch thick
2 cloves garlic, minced
6 ounces (about 3) Portobello mushrooms, sliced 1/2-inch thick
1 cup dark ale
3 cups beef broth
1 teaspoon dried sage
I recipe Yorkshire Pudding Crust (recipe follows)

Preheat the oven to 350 degrees F.

In a mixing bowl or Ziploc bag, combine the flour, salt, and pepper. Add the beef a few pieces at a time, making sure that the meat is coated on all sides with the flour.

In a 5-quart Dutch oven, heat the oil, add the meat, a few pieces at a time, and brown it on all sides, about 8-10 minutes.

When all the meat is browned, add the onion and garlic, and saute for 2 minutes.

Add the mushrooms and continue to saute for 5 minutes, until the onion is translucent and the mushrooms begin to give off some of their liquid.

Add the ale, stirring to loosen any browned bits that are stuck to the bottom of the pan. Add the broth and sage, and bring the mixture to a boil.

Transfer the casserole to the preheated oven, and bake 45 minutes to 1 hour, until the meat is tender.

Meanwhile, prepare the batter for the Yorkshire Pudding Crust.

Preheat the oven to 425 degrees F.

Cover the hot stew with the Yorkshire pudding batter and bake for 15 minutes, then reduce the heat to 400 degrees F and bake for 10 to 15 minutes more.

YORKSHIRE PUDDING CRUST

2 eggs, plus 2 egg whites, stiffly beaten
1 teaspoon salt
1 cup all-purpose flour
1 cup milk

Place the whole eggs in a blender or food processor and pulse on and off 3 times. Add the salt, flour, and milk, and blend for 45 seconds. Refrigerate the batter for 45 minutes.

When you are ready to bake, fold the egg whites into the batter. The crust will rise and be a golden brown.

Makes 6-8 servings
Source: Pot Pies by Diane Phillips