STEAK POTATO & ONION PIE. an Indulgence in every way

A luxurious Steak & Potato pie that's left every guy (and most women) happy

Luxurious Steak, Potato & Onion Pie
  North American/Asian fusion that's perfect for a singleton Christmas

This is a childhood dish, a fusion of Asian and North American cooking.  In times past both the onions and potatoes were deep-fried.  Which is why the pie was only made on special occasions and no more than a few times a year.  

Some might consider the pie a waste of good steak but it's an excellent way of making a tender, delicious cut go further.  And my goodness, it tastes fabulous.

67 developed different cooking techniques to reduce fat and increase fibre.     However, the high carb count and the cost of good steak will probably continue to make this an indulgence. 

Cooking is divided into four stages over 40 mins; it all comes together in a glistening glorious heap which is served immediately.  Leftovers reheat well.

This is one occasion to splurge on good meat; keep your eye out for regular bargains on steak.  

Cost: £5-7, depending on cut
Feeds: 1-2

Ingred:
   
   125gm/4oz onions, thinly sliced
   1-2 tsp olive oil
  
   250gm/8oz potatoes, in 1/4 inch slices (peels can be left on but if potatoes are not organic soak 20mins in 9 parts water & 1 part vinegar) 
   1-2 tbsp olive oil

   pepper & salt

   250gm/8oz rump or sirloin steak
   1/4 cup cornflour (not cornmeal)
   groundnut or other light oil

   water

Steak Marinade:
   1/3 cup med sherry
   1/4 cup reduced salt soy sauce* 

Method:

1. Heat a heavy bottomed frying pan until hot then turn heat to low; add olive oil & onions; cook slowly, stirring occasionally for 20-40 mins or until onions are soft and melting; decant into a bowl; keep warm (the frying pan will be used again later)
2. Drop the potato slices into boiling water for 3 mins - the slices will be 3/4 cooked.  Drain; pat dry with paper towel.
3. Pre-heat oven to 200C/400f/gas6; toss potatoes in oil and spread in one layer on a baking sheet; bake 20 mins, turning once, until beginning to brown and the edges begin to crisp; keep warm 
4. Cut steak in 2 pieces along its widest side; slice each across the grain in 1/3 inch/3/4 cm pieces; toss in a plastic bag with cornflour & shake until each slice is lightly coated; add to marinade; rest 20 mins
5. Remove meat from marinade; drain, catching the juices
6. Heat the frying pan over med-high heat, pour in a thin film of oil
7. When oil is hot, add beef slices in one layer (you may need to do this in batches); leave for 1-2 mins or until bottom is brown & a bit crispy; toss and cook a further minute; decant onto a plate; keep warm
8. Turn heat down to med; stir marinade & drained juices & add to the pan with a couple of tablespoons of stock, scraping away at the cooked-on bits
9. If gravy is too thick, add more stock; bring to a boil then simmer 5 mins
10. The gravy should be the consistency of double cream; season lightly
11. In a flat dish or on a platter, layer the onions & season lightly with salt & pepper; layer potatoes on top, season lightly; add steak slices; pour over gravy allowing it to settle in the crevices
12. Serve immediately

                                                                          *Amoy, Pearl River Bridge

Comments:

• 'There is something about the combination of steak, onions and potatoes smothered in intense gravy that is so satisfying but even with adjustments, it is rich.' Retired writer
• 'I'd have this all the time if my wife would let me.' Businessman

                                                               More steak on NavBar: Recipes I/Beef...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.