- Beef - 500 Grams
- Puff pastry - 200 Grams (ready-made)
- Mushrooms - 200 Grams
- Potatoes - 200 Grams
- Medium Bow - 1 piece
- Carrots - 100 Grams (about 1 1/4)
- Eggs - 1 piece
- Wheat flour - 3 st. spoons
- Oil - 2 items. spoons
- Sunflower oil - 1 1/16 Art. tablespoons (16 g.)
- Sugar - 1 teaspoon
- Salt - 3/4 Teaspoons
- Garlic - 1 Tooth
- Bay leaf - 2 pieces
- Ground black pepper - 1/8 Teaspoons
- Beer - 200 Milliliters
- Beef broth - 120 milliliters
Cut the meat into cubes. Roughly cut the onions. Grind the garlic. In a plastic bag, pour the flour, salt and pepper. Put the diced beef in a bag of flour and mix well, so that the meat is evenly covered with flour mixture. In the saucepan, heat the butter and vegetable oil. Add the onions and garlic, fry until the onions become translucent. Now, add the meat and fry evenly until brownish. When the beef turns brownish, mix well and ... ... add the beer. Pour the beef stock. Leave a laurel leaf ... ... and sugar. Cut and cast mushrooms in the saucepan. Prepare carrots and potatoes, cut them into cubes. Cover the saucepan with a lid and cook over low heat for 45 minutes, after, add potatoes and carrots, cook for another 45 minutes. In the meantime, prepare the oven, turn it on 180 ° C and let it warm up. Let's start the test. Roll the dough into a layer a bit larger than your baking dish. Do not bend or overstrain the dough, with a layered dough should be handled carefully. Whisk the egg with a fork. Transfer the meat to the baking tray (deep). Then, cover with a puff pastry, so that it protrudes past the edges and oil the surface with the egg. Place in the oven for 25 minutes. The pie is ready. Bon Appetit.
Servings: 4